Ingredients
T55 or T65 flour: 9,5 kg
Terre d’Arômes Campasine®: 0,5 kg
Yeast: 0,2 kg
Salt: 0,18 kg
Water: 6,4 to 6,6 L
Preparation
Method with 5% dosage
Base temperature: 58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique : 8 minutes, add salt and knead for 6 minutes.
- Spiral: 4 minutes, add salt and knead for 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 20 minutes at room temperature.
Scaling: divide into 80 g dough pieces.
Intermediate proofing: 10 minutes.
Shaping: shape into small round loaves and place on a molded baking tray.
Final fermentation: 1h-1h15 at 25°C.
Charging the oven: score, add steam and load into the oven.
Baking: bake for 14-16 minutes at 260°C.
