Mini Pain des Bois

Ingredients

Flour	50%	5000 g
Vitason Pain des Bois 50% »	50%	5000 g
Sonplus Krokant Extra (Crispy) »	3%	300 g
Fresh Yeast	2%	200 g
Water approx.	60%	6000 g
Decoration
Rye Flour	5%	500 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough. The dough should be slightly soft.
Dough temperature	Approx. 26°C
Bulk proof	Total approx. 45 minutes capped in a closed container at bakery temperature. After 20 minutes give it a pre moulding (no degassing)
Scale	Turn the container to a sufficient floured bench. Degas it as little as possible. Stitch square dough pieces approx. 5 x 5 cm, weight approx. 90 gram. Place the dough pieces on a with rice flour prepared inserter
Final proof	Approx. 20 minutes
Decorating	Just before baking sprinkle with rye flour
Baking	Approx. 20-25 minutes at 220°C with steam for a good firm crust