Ingredients
Traditional organic flour: 10 kg
Phil Levain Organic Spelt: 1 kg
Yeast: 0,06 kg
Salt: 0,18 kg
Water: 6,4 to 6,8 L
5 seeds mix: 2,2 kg
Soaking water: 1,4 L
Preparation
Method with 10% dosage
Preparation of the cereals: soak for at least 1 hour before incorporating (mix of 5 seeds + soaking water).
Base temperature: 60-62°C.
Kneading:
- First speed: 5 minutes, followed by autolysis for 30 minutes.
- Second speed:
- Oblique: 6 minutes with yeast, add salt and knead for another 6 minutes. Add the cereals preparation and knead for about 6 minutes.
- Spiral: 3 minutes with yeast, add salt and knead for another 3 minutes. Add the cereals preparation and knead for about 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes in 6,6 kg dividing containers, then at 4°C for 16-20 hours.
Bringing to room temperature: 30 to 45 minutes (watch for skinning).
Scaling: divide into 330 g dough balls.
Intermediate proofing: 20 minutes.
Shaping: by hand or using a machine, shape bâtard breads and place them on floured cloths with the seam on top.
Final fermentation: 1h15-1h30 at 25°C with 70% humidity.
Baking: score, add steam and bake for about 24-26 minutes at 240-250°C.
