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Pain Des Bois Authentic


Flour (Farine Tradition, T65) 50% 5000 g
Vitason Pain des Bois 50% » 50% 5000 g
Fresh Yeast 0.7% 70 g
Water approx. 75% 7500 g
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.
BRC Halal Kosher RSPO Skal

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