Ingredients
Strong flour: 9,6 kg
Terre d’Arômes Durum Wheat CRC®: 0,4 kg
Yeast: 0,5 kg
Salt: 0,2 kg
Sugar: 1,5 kg
Butter: 4 kg
Eggs: 6 L
Preparation
Method with 4% dosage
Base temperature: 52°C.
Kneading using a mixer:
- First speed: 5 minutes.
- Second speed: 5 minutes without butter then knead for another 6-8 minutes.
- First speed: knead until dough pulls away.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 300 g dough balls.
Intermediate proofing: let rest for 10 minutes.
Shaping: in molds.
Final fermentation:
- Direct during 2h30 at 28°C.
- Differed fermentation 14h at 4°C then 3h at 28°C.
Baking: brush with egg wash, score and bake for about 20-25 minutes at 180°C.
