Pain Beaujolais
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Pain des Bois 50%
- 2000 g - 20% Red Wine (Beaujolais)
- 1000 g - 10% Nuts
- 300 g - 3% Fresh Yeast
- 4000 g - 40% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Bulk proof: approx. 20 minutes
- Scale: Dough pieces approx. 120 grams
- Mould like photo with a cord
- Final proof: Approx. 90 minutes at 25ºC
- Just before baking sprinkle with flour and incise like showed on the photo
- Baking: approx. 16 minutes at 245ºC.
