Ingredients
Gruau flour: 9,6 kg
Terre d’Arômes Intense Wheat CRC®: 0,4 kg
Détrempe butter: 1 kg
Sugar: 1 kg
Tourage butter: 4 kg
Yeast: 0,5 kg
Salt: 0,2 kg
Water: 4,8 to 5,2 L
Preparation
Method with 4% dosage
Base temperature: 50-52°C.
Kneading:
- First speed: 5 minutes.
- Second speed using a mixer: 5 minutes.
Dough temperature: 16-18°C.
First fermentation: 15 minutes at -21°C, then at 4°C for 1 hour.
Tourage (lamination): 3 single folds, with 15 minutes of resting at 4°C between each fold.
Intermediate proofing: 20 minutes at 4°C.
Shaping: roll out the dough to 0.5 cm, then roll up and cut into rounds of the desired weight (90 g). Place on a baking sheet lined with parchment paper.
Final fermentation: 2h-2h30 at 26°C with 75% humidity.
Baking: brush egg wash and bake for 15 minutes in a ventilated oven at 170°C.
