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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.