Ingredients
T65 flour: 10 kg
Phil Levain Durum Wheat CRC®: 0,8 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,2 to 6,8 L
Preparation
Method with 8% dosage
Base temperature: 60-62°C.
Kneading:
- First speed: 5 minutes, followed by autolysis from 30 to 60 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 550 g dough pieces.
Intermediate proofing: 15 minutes.
Shaping: by hand or using an open machine.
Final fermentation: 1h15 at 25°C with 70% humidity.
Charging the oven: score, add steam and load into the oven.
Baking: 30-35 minutes at 250°C (top heat) and 240°C (bottom heat).
