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Pain Blanc Tradition


Flour (Farine Tradition, T65) 100% 10000 g
Salt 2.2% 220 g
Proson Krokant Malt (crusty malt) » 1% 100 g
Fresh Yeast 0.7% 70 g
Water approx. 70% 7000 g
Rye Flour 5% 500 g
Working method
Kneading Mix all ingredients into a smootha and well developed dough (4 minutes in the first gear and 6 minutes in the second gear)
Dough temperature Approx. 22-24°C.
Dough rest Approx. 12 hours in a covered container at 2-4ºC
Processing Remove the dough evenly from the container and mould it into a rectangular dough mass
Scale Stab pieces of dough of approx 1250 gram
Moulding Mould airy as a long loaf and place the dough pieces on a with rice flour prepared inserter
Final proof Approx. 60 minutes
Decorating Just before baking sprinkle with rye flour
Baking Approx. 50 minutes at 240ºC with a little steam
Extra information
Remarks This recipe has a high salt content. Please note that this is allowed according to your laws!
BRC Halal Kosher RSPO Skal

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