Ingredients
T55 or T65 organic flour: 9,6 kg
Terre d’Arômes Organic Wheat: 0,4 kg
Phil Hull-Wheat Semolina: QS
Sugar: 0,4 kg
Organic rapeseed oil: 0,4 kg
Yeast: 0,3 kg
Salt: 0,18 kg
Water: 6 L
Preparation
Base temperature: 54-56°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 18 à 20 minutes.
- Spiral: 10 minutes.
Dough temperature: 25-26°C.
First fermentation: 10 minutes.
Scaling: divide into 500 g to 1 kg dough pieces, depending on the size of the moldes.
Intermediate proofing: 10 minutes.
Shaping: using a machine, degassing thoroughly. After final shaping, moisten the surface of the bread, coat with dressed wheat semolina, and place in open molds.
Final fermentation: 1h30-2h at 32°C with 80% humidity.
Baking: turn on the steam and bake for 35-50 minutes at 180°C in a deck oven or at 150°C in a ventilated oven.
