Ingredients
T55 or T65 flour: 10 kg
Phil Levain Intense Flavor Rye: 1 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,2 to 6,6 L
Preparation
Method with 10% dosage
Base temperature: 60°C.
Kneading:
- First speed: 5 minutes, followed by autolysis for 30 minutes.
- Second speed:
- Oblique: 6 minutes, add the salt and knead for another 6 minutes.
- Spiral: 3 minutes, add the salt and knead for another 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 60 minutes.
Scaling: divide into 800 g dough pieces.
Intermediate proofing: 20 minutes.
Shaping: by hand, make a hole in the center of the dough pieces and rotate it to form a crown. Place seam-side up in a floured proofing basket.
Final fermentation: 1h15-1h30 at 25°C.
Charging the oven: turn the proofing baskets onto the oven deck, dust the tops with flour, and score.
Baking: add steam and load into the oven for 35-45 minutes at 240°C.
