Ingredients
T55 or T65 flour: 9,8 kg
Terre d’Arômes Germ OFG: 0,2 kg
Yeast: 0,06 kg
Salt: 0,18 kg
Water: 6,4 to 6,8 L
5 seeds mix: 2 kg
Soaking water: 1,5 L
Preparation
Method with 2% dosage
Preparation of the cereals: soak for at least 1 hour before incorporating (mix of 5 seeds + soaking water).
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.
- First speed: Add the cereals preparation and knead for about 2 minutes.
- Second speed: knead for 2 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes, then at 4°C for 16-18h.
Bringing to room temperature: from 30 to 45 minutes.
Scaling: divide into 400 g dough pieces.
Intermediate proofing: 15 minutes.
Shaping: shape into bâtards and place on floured cloths with the seams facing up.
Final fermentation: 1h15-1h30 at 25°C with 75% humidity.
Baking: score, add steam and bake for 28 to 32 minutes at 240°C.
