Ingredients
T55 or T65 flour: 10 kg
Phil Levain Blé Complet CRC®: 0,5 kg
Rapeseed oil: 0,5 kg
Sugar: 0,4 kg
Yeast: 0,2 kg
Salt: 0,18 kg
Water: 5,6 to 6 L
Preparation
Method with 5% dosage
Base temperature: 52°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 18-20 minutes.
- Spiral: 10-12 minutes.
Dough temperature: 25-26°C.
First fermentation: 10 minutes.
Scaling: divide into 350 g, 500 g or 800 g dough pieces.
Intermediate proofing: 15 minutes.
Shaping: by hand or using a machine, then place them in a greased soft white bread mould.
Final fermentation: 1h15-1h30 at 35°C with 80% humidity.
Charging the oven: add steam and load into the oven.
Baking: bake at 150°C for 25 to 45 minuloaves.
