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Pain des Bois

Ingredients

Flour (high-protein) 50% 5000 g
Vitason Pain des Bois 50% 50% 5000 g
Fresh yeast 2% 200 g
Water approx. 66% 6600 g
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.

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