Ingredients
T150 whole wheat flour: 9,7 kg
Terre d’Arômes Blé Complet CRC®: 0,3 kg
Prefermented dough: 0,4 kg
Yeast: 0,1 kg
Salt: 0,18 kg
Water: 6,6 to 7,2 L
Preparation
Method with 3% dosage
Base temperature: 56°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 14 minutes.
- Spiral: 7 minutes.
Dough temperature: 25-26°C.
First fermentation: 45 minutes.
Scaling: divide into 400 g dough pieces.
Intermediate proofing: 10 minutes.
Shaping: by hand or using a machine, score the bread.
Final fermentation: 1h15-1h30 at 25°C with 75% humidity.
Baking: bake for 26-28 minutes at 240°C (top heat) and 230°C (bottom heat) with plenty of steam.
