Ingredients
Organic stone-ground flour: 10 kg
Phil Levain Rye CRC®: 1 kg
Yeast: 0,06 kg
Salt: 0,18 kg
Water: 6,2 to 6,8 L
Preparation
Method with 10% dosage
Base temperature: 70°C.
Kneading:
- First speed: 10 minutes.
- Second speed:
- Oblique: 6 minutes.
- Spiral: 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 2 hours.
Scaling: divide into 500 g or 1 kg dough balls.
Intermediate proofing: 10-15 minutes.
Shaping: by hand, round the dough lightly again, and place in proofing baskets, flattening slightly.
Final fermentation: 1h30 at 25°C with 75% humidity.
Charging the oven: score, add steam and load into the oven.
Baking: 40 to 60 minutes at 260°C (top heat) and 240°C (bottom heat), depending on the size of breads.
