Ingredients
T55 or T65 flour: 9,5 kg
Terre d’Arômes Durum Wheat CRC®: 0,5 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Olive oil: 0,5 kg
Water: 7 L
Preparation
Method with 5% dosage
Base temperature: 62°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 16-20 minutes.
- Spiral: 8-10 minutes.
Dough temperature: 25-26°C.
First fermentation: 2 hours with a fold at 1 hour.
Preparation: spread with your fingertips to a thickness of 1.5 cm without degassing.
Final fermentation: 45-60 minutes at 25°C.
Charging the oven: cut rectangles, turn on the steam and place in the oven.
Baking: 12-16 minutes at 240°C depending on the size of breads.
