Ingredients
T55 or T65 organic flour: 5 kg
T170 organic rye flour: 2,5 kg
T85 organic rye flour: 2,5 kg
Phil Levain Organic Rye: 0,8 kg
Tourage butter: 4 kg
Yeast: 0,2 kg
Salt: 0,18 kg
Water: 5,6 to 6 L
Preparation
Method with 8% dosage
Base temperature: 56°C.
Kneading:
- First speed: 4 minutes.
- Second speed:
- Oblique: 7-8 minutes.
- Spiral: 4 minutes.
Dough temperature: 24-25°C.
First fermentation: 60 minutes at 4°C.
Tourage : give 3 single turns with 10 minutes of rest between each turn.
Scaling: roll the dough out to 3-4 mm thickness, then roll it up to form a log and cut pieces according to the size of your rings (molds).
Shaping: place three logs in greased rings with the cut side facing up - for example 3 x 85 g pieces in a ring 10 cm in diameter and 6 cm high.
Final fermentation: 1-1.5 hours at 25°C.
Charging the oven: add plenty of steam and load in the oven.
Baking: 24 to 28 minutes at 240°C (top heat) and 230°C (bottom heat), depending on the size of breads.
