Pan A La Ancien't

Dough
Flour 2400g
Water 1980g
Salt 67.5g
Fresh Yeast 36g
Rye Flour 600g
S500 Green A+ 60g
Sapore Traviata 60g
Sapore Fidelio 90g
Working Method:
  • Mixing Spiral - 2- 1 st speed - 8-10 0 2 nd speed 
  • Dough Temperature - 78-80 (f) 
  • Bulk fermentation - 15 minutes ambient temperature 
  • Scale - 500 g 
  • Intermediate proof - 15 Minutes 
  • Make Up - Rounds and Baguettes 
  • Final Fermentation - Over night process 
  • Decoration before baking - Optional 
  • Oven temperature °C - 430 °F Deck oven 
  • Baking Time - 25-30 minutes 10 seconds steam

About this recipe:

Complexity level: