Ingredients
T55 or T65 organic flour: 10 kg
Phil Champ d’Arômes Rye: 0,5 kg
Phil Hull-Wheat Semolina: QS
Yeast: 0,06 kg
Salt: 0,155 kg
Water: 6,2 to 6,6 L
Preparation
Base temperature: 62°C.
Kneading:
- First speed: 5 minutes, followed by autolysis for 45 minutes.
- Second speed:
- Oblique: 6 minutes with yeast. Add salt and knead for another 6 minutes.
- Spiral: 3 minutes with yeast. Add salt and knead for another 3 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes at room temperature, then overnight at 4°C.
Bringing to room temperature: let the dividing containers for 30 minutes at room temperature.
Scaling: divide into 1,5 kg dough pieces.
Shaping: by hand or using a machine, in format of big bread. Moisten the surface of the bread, coat with dressed wheat semolina.
Final fermentation: 1h15-1h30 at 25°C.
Baking: score, turn on the steam and bake for 45-60 minutes at 240°C.
