Ingredients
T55 or T65 flour: 9,7 kg
Terre d’Arômes Toasted Germ OFG®: 0,3 kg
Sugar: 0,5 kg
Whole milk powder: 1 kg
Tourage butter: 2,5 kg
Yeast: 0,3 kg
Salt: 0,18 kg
Water: 6 L
Preparation
Method with 3% dosage
Base temperature: 60°C.
Kneading:
- First speed: 5 minutes.
- Second speed using a mixer: 4-5 minutes.
Dough temperature: 25-26°C.
First fermentation: 2 hours at 4°C.
Lamination (Tourage): incorporate the butter and give a double fold, then rest for 10-15 minutes at -21°C. Give a single fold and chill again for 10-15 minutes at -21°C.
Cutting (Détaillage): roll out the dough to a thickness of 4 mm and cut into strips 4-5 cm wide and 70-80 cm long. Arrange the strips in a zigzag pattern in greased sandwich bread tins.
Final fermentation: 1h30-2h at 25°C with 75% humidity.
Baking: bake for 28-30 minutes at 150°C.
