Ingredients
T55 or T65 organic flour: 9,5 kg
Terre d’Arômes Organic Buckwheat: 0,5 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,8 L
5 Seeds Mix: 0,12 kg
Soaking water: 0,09 L
Preparation
Method with 5% 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.
- Second speed:
- Oblique: 6 minutes, add the salt and knead for 6 minutes.
- Spirale : 3 minutes, add the salt and knead for 3 minutes. Add the 5 seeds mix preparation to the country bread dough.
First speed: 2 minutes.
Second speed: 3-4 minutes.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 330 g, 500 g or 1,5 kg dough balls.
Intermediate proofing: 20 minutes.
Shaping: by hand or using a machine. Shape into large bread, ball, bâtard or baguette.
Final fermentation: 1h-1h15 at 25°C with 75% humidity.
Charging in the oven: dust the loaves with flour, score them, add steam, and bake.
Baking: 20 to 60 minutes at 260°C (top heat) and 240°C (bottom heat), depending the size of breads.
