Ingredients
Gruau flour: 9,6 kg
Terre d’Arômes Wheat CRC®: 0,4 kg
Yeast: 0,5 kg
Salt: 0,1 kg
Milk infused with 2 vanilla pods: 2,25 L
Heavy cream (35% fat): 0,8 L
Amber rum: 0,15 kg
Sugar: 1,8 kg
Butter: 2 kg
Eggs: 2,8 L
Preparation
Method with 4% dosage
Kneading:
- First speed: 5 minutes.
- Second speed using a mixer: 10-12 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes then for 16 hours at 4°C.
Scaling: divide into 400 g dough balls.
Intermediate proofing: let rest for 20 minutes.
Shaping: shape into bâtard, then place on baking paper on a baking tray.
Final fermentation: 2h-2h30 at 28°C.
Charging the oven: brush with egg wash, score lengthwise with a blade, then place in the oven.
Baking: 25-28 minutes at 150°C.
