Sphere
Poolish:
For the poolish, dissolve the brewer's yeast in the milk and heat everything to 20°C, add the flour and mix by hand.
Let it rise for 1 hour at 28°C or until doubled in size.
Dough
The doubled poolish:
Place the milk, salt and sugar in a blast chiller at -20°C for the entire time the poolish is rising. Place all the other ingredients except the flour in the refrigerator.
When the poolish is ready, mix all the ingredients together inside the spiral. Run the first 5 minutes at speed 1 then switch to speed 2 for 12/15 minutes.
The dough must not exceed 24°C.
Break into 1750 g dough balls, round them up and let them rise for about 40 minutes at room temperature. Spread them out in a baking tray covered with a food bag and put them in a negative blast chiller for 10 minutes.
Store overnight at +4°C.
The next day, take 500 g of butter and fold it in 4 and then in 3 consecutive folds. Leave to rest for 3/4 hours at -10°C.
Cut small strips of dough 0.5 cm wide from the first loaf, placing them on top of the second loaf until it is completely covered.
Let the dough rest in the refrigerator for 1h30 min.
Roll out the dough to a thickness of approximately 2.5 mm.
Cut 7x13cm rectangles and roll up.
Leave to rise on a baking tray.
The next day, place in the sphere molds and cook at 180°C for approximately 15 minutes.
For the poolish, dissolve the brewer's yeast in the milk and heat everything to 20°C, add the flour and mix by hand.
Let it rise for 1 hour at 28°C or until doubled in size.
Dough
The doubled poolish:
Place the milk, salt and sugar in a blast chiller at -20°C for the entire time the poolish is rising. Place all the other ingredients except the flour in the refrigerator.
When the poolish is ready, mix all the ingredients together inside the spiral. Run the first 5 minutes at speed 1 then switch to speed 2 for 12/15 minutes.
The dough must not exceed 24°C.
Break into 1750 g dough balls, round them up and let them rise for about 40 minutes at room temperature. Spread them out in a baking tray covered with a food bag and put them in a negative blast chiller for 10 minutes.
Store overnight at +4°C.
The next day, take 500 g of butter and fold it in 4 and then in 3 consecutive folds. Leave to rest for 3/4 hours at -10°C.
Cut small strips of dough 0.5 cm wide from the first loaf, placing them on top of the second loaf until it is completely covered.
Let the dough rest in the refrigerator for 1h30 min.
Roll out the dough to a thickness of approximately 2.5 mm.
Cut 7x13cm rectangles and roll up.
Leave to rise on a baking tray.
The next day, place in the sphere molds and cook at 180°C for approximately 15 minutes.
