Ingredients
T170 rye flour: 10 kg
Phil Levain Intense Flavor Rye: 1,6 kg
Prefermented dough: 5 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,2 to 6,6 L
Preparation
Method with 8% dosage
Base temperature: 66-68°C.
Kneading:
- First speed: 4 minutes.
- Second speed:
- Oblique: 1-2 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes.
Scaling: divide into 400 g dough pieces.
Shaping: by hand; after shaping, score the dough in a leaf pattern or lengthwise like a sausage.
Final fermentation: 30-45 à 25°C.
Charging the oven: load into the oven with plenty of steam.
Baking: bake for about 28-34 minutes at 240°C (top heat) and 230°C (bottom heat), then dry at the end of baking.
