Ingredients
T150 Organic whole wheat flour: 3,3 kg
T170 Organic rye flour: 3,35 kg
T85 Organic rye flour: 3,35 kg
Phil Levain Intense Flavor Rye: 1 kg
5 Seeds Mix: 1 kg
Organic toasted chopped hazelnuts: 1 kg
Organic liquid honey: 0,4 kg
Yeast: 0,2 kg
Guérande salt: 0,18 kg
Water (45-50°C): 7 L
Bassinage water(45-50°C): 3 to 3,3 L
Preparation
Method with 10% dosage
Base temperature: 45-50°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 12 minutes while adding water.
- Spiral: 6 minutes while adding water.
Dough temperature: 35°C.
Scaling: punch down and handle with water. Divide into 750 g dough pieces.
Shaping: handle the dough with water (no flour). Shape into a log and place in greased molds. Sprinkle the top with the 5-seed mix or sunflower seeds.
Final fermentation: 1h-1h15 at 30-32°C with 75% humidity.
Charging the oven: load into the oven and turn on the steam.
Baking: bake at 175°C in a deck oven for 1h15, then remove from the mold and let dry 15-20 minutes.
