Ingredients
T55 or T65 organic flour: 8,6 kg
T85 organic rye flour: 0,8 kg
T150 organic wholemeal flour: 0,2 kg
Terre d’Arômes Organic Wheat: 0,4 kg
Soft butter: 1,5 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,5 to 6,8 L
Chorizo pieces: 3,6 kg
Paprika tiger paste
Rice flour: 2 kg
Sugar: 0,22 kg
Rapeseed oil: 0,22 kg
Paprika: 0,09 kg
Water: 2,1 L
Salt: 0,055 kg
Yeast: 0,22 kg
Preparation
Method with 4% dosage
Paprika tiger paste: whisk all the ingredients together and set aside.
Base temperature: 60°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 20 minutes, add the chorizo and knead for 4-5 minutes.
- Spiral: 12 minutes, add the chorizo and knead for 2-3 minutes.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 150 g, 330 g or 500 g dough pieces.
Intermediate proofing: 20 minutes.
Shaping: by hand or using a machine. Shape into bâtard .
Final fermentation: 30 minutes at 25°C with 75% humidity. Then, using a piping bag fitted with a railway nozzle, cover the loaves with the tiger paste. Allow to proof again for 1 hour
Baking: turn on the steam and bake for 20-35 minutes at 250°C (top heat) and 230°C (bottom heat).
