Ingredients
T55 or T65 flour: 9,4 kg
Terre d’Arômes Rye CRC®: 0,6 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,8 to 7,4 L
Preparation
Method with 6% dosage
Base temperature: 60°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 6 minutes, add salt and knead for another 6 minutes.
- Spiral: 3 minutes, add salt and knead for another 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 350 g, 500 g or 800 g dough pieces.
Intermediate proofing: 10 minutes.
Shaping: by hand or using a machine, shape into bâtard, boule or pavé.
Final fermentation: 1h-1h15 min at 25°C with 75% humidity.
Baking: dust the tops of breads, score, add steam and bake for about 24-30 minutes at 250°C (top heat)/240°C (bottom heat).
