Sponge
| Ingredients | % Baker | Amount (Kg.) |
|---|---|---|
| Flour | 100% | 2.988 kg |
| Water | 60% | 1.793 kg |
| Salt | 0.2% | 0.060 kg |
| Dry instant yeast | 0.1% | 0.015 kg |
| Total | 160.3% | 4.856 kg |
| Process | |
|---|---|
| Mixing | Mix all ingredients |
| Desired temperature | 18° - 20°C |
| Fermentation time | 8 to 12 hours |
| Fermentation temperature | Room temperature (20° a 25°C) |
Final dough
| Ingredients | % Baker | Amount (Kg.) |
|---|---|---|
| Flour | 90% | 2.731 kg |
| Rye flour | 10% | 0.303 kg |
| Water | 66% | 2.003 kg |
| Salt | 2% | 0.061 kg |
| Dry instant yeast | 0.5% | 0.015 kg |
| Sugar | 1.0% | 0.030 kg |
| Sponge | 160% | 4.856 kg |
| Total | 329.5% | 9.999 kg |
| Process | |
|---|---|
| Dough consistency | Soft |
| Mixing technique | Improved |
| Autolyse | No |
| Desired dough temperature | 24° - 25° C |
| First fermentation | 1 hour 30 minutes |
| Folds | No |
| Dividing | 100 grams |
| Preshaping | Balls |
| Resting time | 30 minutes |
| Shaping | Split batard |
| Proofing | 1 hour at room temperature on dusted linen (Upside down) |
| Scoring | No |
| Baking (with steam) | 20 minutes at 250° C - Bake flour side up |