Pain Blanc Tradition

Ingredients

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
Decoration
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!