Ingredients
T55 or T65 flour: 10 kg
Easy Levain Intense Flavor Rye: 1,2 kg
Rapeseed oil: 0,4 kg
Yeast: 0,2 kg
Salt: 0,18 kg
Water: 5,2 to 5,6 L
Preparation
Method with 12% dosage
Base temperature: 52-54°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 14-16 minutes.
- Spiral: 7-8 minutes.
Dough temperature: 24-26°C.
Scaling: divide into 1,75 kg dough pieces.
Preparation: spread the dough into a 40 x 60 cm greased rimmed baking sheet.
Final fermentation: 1h30 at 25°C with 70% humidity.
Baking: add the tomato sauce and bake at 260°C in a deck oven for 10 minutes. Add the desired toppings and bake until the cheese is melted for about 3-4 minutes.
