Pain Beaujolais
Ingredients

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. |