Boule Noir

Ingredients

Flour (Farine Tradition, T65)	50%	5000 g
Vitason Donker Meergranen (multigrain dark) 50% »	50%	5000 g
Sonextra Zuurdesempoeder (Sourdough) »	3%	300 g
Fresh Yeast	0,7%	70 g
Water approx.	70%	7000 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough Mixing time 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
Scale	Sprinkle the workbench wit flour, 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 Round all slightly up
Moulding	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
Decorating	Just before baking sprinkle with rye flour
Baking	Approx. 40 minutes at 240ºC with a little steam

Extra information
Variations	Deeg is ook toepasbaar voor baguette, petit pain en fantasie modellen.