Ingredients
T55 or T65 organic flour: 8,8 kg
Organic Buckwheat flour: 0,8 kg
Terre d’Arômes Organic Buckwheat: 0,4 kg
Organic prefermented dough: 1 kg
Yeast: 0,08 kg
Guérande salt: 0,18 kg
Water: 6,6 to 7 L
Preparation
Method with 4% dosage
Base temperature: 64-66°C.
Kneading:
- First speed: 8 minutes with all ingredients.
- Second speed:
- Oblique: 8 to 10 minutes.
- Spiral: 5 to 6 minutes.
Dough Temperature: 24-26°C.
First fermentation: 60 minutes in dividing containers - with a fold after 30 minutes.
Scaling: divide into 500 g dough pieces and roll.
Intermediate proofing: 20 minutes.
Shaping: shape the dough into pear-shaped balls, then place them on floured cloths.
Final fermentation: from 18 to 24h at 4°C.
Charging the oven: place the Menhirs on the baking mat, dust with flour, and score with a leaf pattern. Turn on the steam and put in the oven.
Baking: 34 to 36 minutes at 240-250°C (watch the color toward the end of baking, open the oven briefly to let the crust dry slightly).
