Pain Blanc Tradition
Ingredients
- 10000 g - 100% T65)
- 220 g - 2.2% Salt
- 100 g - 1% Proson Krokant Malt (crusty malt)
- 70 g - 0.7% Fresh Yeast
- 7000 g - 70% Water approx.
Decoration:
- 500 g - 5% Rye Flour
Working method
- Mix all ingredients into a smootha and well developed dough (4 minutes in the first gear and 6 minutes in the second gear)
- Dough temperature: approx. 22-24°C.
- Dough rest: Approx. 12 hours in a covered container at 2-4ºC
- Stab pieces of dough of Final proof: Approx.1250 gram
- Mould airy as a long loaf and place the dough pieces on a with rice flour prepared inserter
- Final proof: Approx. 60 minutes
- Just before baking sprinkle with rye flour
- Baking: Approx. 50 minutes at 240ºC with a little steam
- Remove the dough evenly from the container and mould it into a rectangular dough mass
This recipe has a high salt content. Please note that this is allowed according to your laws!
