Ingredients
T55 or T65 flour: 5,75 kg
Phil Concentré Scandinave: 0,45 kg
5 Seeds Mix: 2,5 kg
T85 rye flour: 1,3 kg
Phil Force : 0,1 kg
Yeast: 0,2 kg
Salt: 0,18 kg
Water: 5,8 L
Preparation
Base temperature: 60-62°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 16 minutes.
- Spiral: 8 minutes.
Dough temperature: 25-26°C.
First fermentation: 30 minutes.
Scaling: divide into 350 g dough pieces.
Intermediate proofing: 30 minutes.
Shaping: in molds and score with diagonal cuts along the length.
Final fermentation: 1h30 at 25°C.
Enfournement : turn on the steam and load into the oven.
Baking: bake 25 minutes at 240°C (top heat)/230°C (bottom heat).
