Pain des Bois

Ingredients

Working method
Kneading	Mix all ingredients intensively into a well developed dough. Dough is somewhat sticky.
Dough temperature	Approx. 26-28ºC.
Bulk proof	Approx. 45-60 minutes in a covered box in the bakery.
Scale	Put dough on a bench well covered with flour. For square breads weight at 400-450 grams. Measurements bread approx. 12x12 cm.
Final proof	Approx. 70 minutes in the bakery.
Decorating	With rye flour, before baking cut 1 side in.
Baking	With steam, on the bottom. Approx. 35-40 minutes at 220ºC for a crispy crust*.

Extra information
Remarks	* For pre-baked products the baking time can be 10% shorter and the baking temperature 10% lower.