Ingredients
T65 traditional flour: 10 kg
Phil Levain Blé Complet CRC®: 0,4 kg
Yeast: 0,08 kg
Salt: 0,18 kg
Olive oil: 0,4 L
Water: 6,2 to 6,8 L
Soaking Water: 1 to 1,2 L
Preparation
Method with 4% dosage
Base temperature: 66°C.
Kneading:
- First speed: 5 minutes (flour, water, sourdough), followed by autolysis for 30 minutes.
- First speed: 5 minutes with yeast and salt.
- Second speed:
- Oblique: 5 minutes, then 8-10 minutes while adding water and oil.
- Spiral: 2 minutes, then 4-6 minutes while adding water and oil.
Dough temperature: 25-26°C.
First fermentation: 2 hours with a fold at 1 hour.
Scaling: spread with your fingertips without degassing. Cut into rectangles of 300-330 g and place on well-floured cloths.
Final fermentation: 1h-1h15 at 25°C.
Charging the oven: score, add steam and load into the oven.
Baking: bake at 260°C for about 18-25 minutes depending on the size of breads. Leave to dry at the end of baking.
