Ingredients
T55 or T65 flour: 10 kg
Sugar: 0,4 kg
Rapeseed oil: 0,4 kg
Yeast: 0,3 kg
Salt: 0,18 kg
Water: 6 L
5 Seeds Mix: 2,2 kg
Soaking water (24-25°C): 1,65 L
Preparation
Preparation of the cereals: soak for at least 1 hour before incorporating (mix of 5 seeds + soaking water).
Base temperature: 54-56°C.
Kneading:
- First speed: 5 minutes.
- Second speed:
- Oblique: 18-20 minutes, add the seeds and knead for 4-5 minutes.
- Spiral: 10 minutes, add the seeds and knead for 2-3 minutes.
Dough temperature: 25-26°C.
First fermentation: 10 minutes.
Scaling: divide into 500 g to 1 kg dough balls (depending the size of the molds).
Intermediate proofing: 10 minutes.
Shaping: using a machine, degassing thoroughly.
Final fermentation: 1h30-2h at 32°C with 80% humidity.
Baking: turn on the steam and bake for 30 to 50 minutes at 180°C (deck oven) or at 150°C (ventilated oven).
