SonVivo Rustic Floor Baked Bread
SonVivo Rustic Floor Baked Bread based on SonVivo Pinsa
Pieces pieces
Ingredients
- 10000 g – 100% Artisan wheat flour T65
- 1500 g – 15% Wheat sourdough
- 500 g – 5% SONVIVO PINSA
- 200 g – 2% Salt
- 40 g – 0,4% Gist
- 200 g – 2% Olive oil
- 6500 g – 65% Water approx.
- 1000 g – 10% Wash-in water
Working method
- Prepare a wheat sourdough.
- Knead all ingredients, except the washing-in water, into a smooth and well-kneaded dough.
- Only slowly add the wash-in water when this is almost finished kneading.
- Dough temperature approx. 26°C.
- Give a bulkproof of 60 minutes.
- Scale dough pieces approx. 550 grams and carefully round them. Handle lightly, do not degas too much.
- First proof approx. 30 minutes.
- Mould the dough pieces into batard model.
- Place the moulded dough pieces into proofing baskets prepared with rye flour.
- Place the filled proofing baskets, covered with plastic, in the refrigerator for approximately 12 hours at 4°C.
- Next day:
- Turn the proofing baskets upside down onto the inserters prepared with rice flour, and cut the dough pieces lengthwise with a sharp knife.
- Bake approx. 35 minutes at 230°C. with proper steam.
