Pain Des Bois Authentic

Ingredients

Working method
Kneading	Knead all ingredients into a smooth and well developed (4 minutes in the 1st gear, 6 minutes in the 2nd 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 square pieces of dough of approx 450 gram. Place the dough pieces on a with rice flour prepared inserter
Final proof	Approx. 40 minutes
Decorating	Just before baking decorate with rye flour and incise once
Baking	Approx. 40 minutes at 240ºC. with a little steam

Extra information
Remarks	Allow it to rise if necessary and bake on silicone paper instead of the inserter device.
Variations	The dough can also be used for baguette, petit pain and fantasy models.