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Mediterranean Bordelaise


Flour T65 50% 5000 g
Vitason Méditerranée 50% » 50% 5000 g
Fresh Yeast 2% 200 g
Water approx. 63% 6300 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Approx. 2250 grams (30 pieces) and rounding
Dough rest Approx. 20 minutes
Intermediair proof Divide and round up. Give the dough pieces a proof of about 45 minutes between blankets on bakery temperature
Method Take a round cake form (diameter: 26 cm above / 23 cm under) and put in the middle a ring with a diameter of 10 cm. Cover it with a clean blanket and sprinkle it with rye flour (or use special proofing baskets for Pain Bordelaise)
Moulding For one loaf, you need eight dough pieces. Roll 1 dough piece into a thin piece (1,5 mm) and place it on the blanket on the ring in the middle of the cake form. Lubricate the edge of the slice with oil, and grease the part that hangs on the side of the ring with water. Round again the other seven dough pieces very slightly and spread evenly around, to superimpose the ring with closure upside. Next, incise the slice which is situated over the ring in dots, so that in the center of each dough piece a tip of the slice can be folded over the ring
Final proof Approx. 40 minutes
Method Carefully turn over the proofed dough pieces on with rice flour prepared inserters or baking sheets. Carefully remove the rings and blankets
Baking Insert at 230ºC and bake approx. 25 minutes at 220ºC
BRC Halal Kosher RSPO Skal

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