Ingredients
T55 or T65 flour: 9,2 kg
T85 rye flour: 0,8 kg
Phil Levain Blé d’Or CRC®: 1 kg
Yeast: 0,15 kg
Salt: 0,18 kg
Butter: 1 kg
Water: 5,4 to 5,8 L
Preparation
Method with 10% dosage
Base temperature: 56-58°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 15 minutes.
- Spiral: 7-8 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes.
Scaling: divide into 1,5 kg dough balls.
Intermediate proofing: 15 minutes.
Shaping: re-ball the dough, then place it into a greased pain surprise ring mold set on a baking tray.
Final fermentation: 1h30 à 25°C.
Baking: score in a polka-dot pattern, add steam, and bake at 240°C, then lower the temperature to 220°C for 45-50 minutes.
