Boule Noir
Servings 0
Ingredients
- 5000 g - 50% (T65)
- 5000 g - 50% Vitason Donker Meergranen (multigrain dark) 50%
- 300 g - 3% Sonextra Zuurdesempoeder (Sourdough)
- 100 g - 1% Fresh yeast
- 7000 g - 70% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough. Mixingtime approx. 4 minutes in the 1st gear and 6 minutes in the 2nd gear.
- Dough temperature: approx. 22-24°C.
- Bulk proof: approx. 12 hours at 2-4ºC in a container.
- Sprinkle the workbench with flour and emty the container gently. Gently push out the dough piece into a rectangular form. Stab into an even number dough pieces of approx. 400 grams and 50 grams and round all slightly up.
- Flatten the small dough pieces, sprinkle with rye flour and place them in the proofing baskets. Mould the big dough pieces as a round loaf and place them, with closure up, on top of the flatten small dough pieces.
- Final proof: approx. 70 minutes at 28ºC and RH 80%. After approx. 60 minutes turn the proofing baskets and place the dough pieces on with rice flour prepared inserter or baking sheets.
- Just before baking sprinkle with rye flour.
- Baking: approx. 40 minutes at 240ºC with a little steam.