Machinery used: Revent Proofer, Revent Rotosole, Revent Vacuum Cooler.
Mixing process: First speed 5 min. Leave 1h to rest. Then first speed 15 min, second speed 5 min.
Proofing: 2h30 at 26˚C/79˚F, or overnight slow proofing.
Baking parameters: 240 ˚C /464˚F for 1 min, then 210˚C/410˚F for 20 min and finally 190˚C/374˚F for 14 min. Damper open after 22 min.
Ingredients quantity in grams/lb
Flour 4000g/ 8.81 lb
Water 3000g/ 6.61 lb
Salt 100g / 0.22 lb
Yeast 4g / 0.008 lb
Sourdough 2000g/ 4.40 lb
Mix flour and water. Rest one hour. Add all the others ingredients and make a second mixing process.
Leave the dough 1h at room temperature. Fold the dough and leave at 4˚C / 40˚F for at least 2 h.
Divide the dough at 500g/ 1.10 lb .
Leave in the proofer before baking.