Ingredients
Organic traditional flour: 10 kg
Solid Organic Perspective®: 1 kg
Guérande salt: 0,18 kg
Water: 6,6 to 7 L
Bassinage water: 0,5 L
5 seeds mix: 1,2 kg
Soaking water: 0,9 kg
Preparation
Method with 15% dosage
Preparation of the cereals: soak for at least 1 hour before incorporating (mix of 5 seeds + soaking water).
Base temperature: 66°C.
Kneading:
- First speed: 5 minutes (flour and water), followed by autolysis for 45 minutes.
- Second speed:
- Oblique: 5-6 minutes with sourdough, add salt and bassinage water, then knead for another 5-6 minutes.
- Spiral: 2-3 minutes with sourdough, add salt and bassinage water, then knead for another 2-3 minutes.
- First speed: add the cereal preparation and knead for about 2 minutes.
- Second speed: knead for 2 minutes.
Dough temperature: 25-26°C.
First fermentation: 60 minutes in 6,6 kg dividing containers with a fold at 30 minutes, then overnight at 4°C.
Back to room temperature: 45 to 60 minutes at 20-24°C.
Scaling: divide into 400 g dough pieces.
Intermediate proofing: 20-30 minutes.
Shaping: shape by hand or using an open machine. Place on floured cloths with the seams facing up.
Final fermentation: 2h30-3h at 25°C.
Charging the oven: score, add steam and load into the oven.
Baking: 18-22 minutes at 250-260°C (let dry at the end of baking).
