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Pain Beaujolais


Flour 50% 5000 g
Vitason Pain des Bois 50% » 50% 5000 g
Red Wine (Beaujolais) 20% 2000 g
Nuts 10% 1000 g
Fresh Yeast 3% 300 g
Water approx. 40% 4000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Bulk proof Approx. 20 minutes
Scale Dough pieces approx. 120 grams
Moulding Like photo with a cord
Final proof Approx. 90 minutes at 25ºC
Decorating Just before baking sprinkle with flour and incise like showed on the photo
Baking Approx. 16 minutes at 245ºC.
BRC Halal Kosher RSPO Skal

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