Pain des Bois
Pieces
Ingredients
- 5000 g - 50% Flour T65
- 5000 g - 50% VitaSon Pain des Bois 50%
- 100 g - 1% Fresh Yeast
- 7000 g - 70% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough. Start with 60% water and add the remaining water after 2/3 of the kneading time
- Dough temperature: approx. 26ºC
- Bulk proof: Approx. 50 minutes
- Scale: Approx. 1150 grams
- Mould loosely and put the dough pieces with closure upward in with rye floured prepared proofing baskets
- Final proof: Approx. 60 minutes
- Turn over the proofing baskets on with rice flour prepared inserters or baking sheets. Dust the dough pieces lightly with rye flour and incise a square (not too deep). If desired, apply a logo with a template and cocoa powder
- Insert at 230ºC and bake approx. 40 minutes at 220ºC with steam
