Ingredients
Organic stone-ground flour: 10 kg
Phil Levain Organic Spelt: 1,5 kg
Yeast: 0,2 kg
Salt: 0,18 kg
Water: 5,8 to 6,2 L
Inclusions:
5 seeds mix: 1,2 kg + 0,9 L d’eau
Organic toasted chopped hazelnuts: 0,6 kg
Organic dried cranberries: 0,8 kg
Organic dried apricots: 0,8 kg
Organic dried figs: 0,6 kg
Organic walnuts: 0,6 kg
Organic raisins: 0,6 kg
Preparation
Method with 15% dosage
Base temperature: 70°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Spiral: 7-8 minutes, then add the soaked seeds and continue kneading for 3-4 minutes. Knead for an additional 1 minute after incorporating the dried fruits.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 350 g dough balls.
Intermediate proofing: 20 minutes.
Shaping: by hand or using a machine, shape little bâtard breads. Score to create the sausage cut and place into molds.
Final fermentation: 1h15-1h30 at 25°C with 70% humidity.
Baking: turn on the steam and load into the oven at 240-250°C for 20-22 minutes and let dry at 230°C ouche de four pendant 5-8 minutes.
