Keyword search:
Find recipe:
Find recipe:
-
Tin bread (open & closed)
-
Crispy bread (rolls)
-
Bloomers
-
Soft rolls and buns
-
Viennoiserie
-
Breads of the world
-
Sonneveld specialties
-
Bread snacks
-
Pastry / Cakes
-
Pre-ferment
-
Fruit breads
-
Clean Label
Find recipes by product:
Pain Des Bois Pavé
Ingredients
| Flour | 50% | 5000 g |
| Vitason Pain des Bois 50% » | 50% | 5000 g |
| Fresh Yeast | 2% | 200 g |
| Water approx. | 66% | 6600 g |
| Decoration | ||
| Rye Flour | 5% | 500 g |
| Working method | |
| Kneading | Mix all ingredients into smooth and a well developed dough Note: the dough is soft |
| Dough temperature | Approx. 26°C |
| Bulk proof | Approx. 90 minutes in a covered container at bakery temperature. Give it a pre-mould, without degassing after approx. 45 minutes. And sequel bulk proof again aprox. 45 minutes at bakery temperature |
| Scale | Dough pieces approx. 400-450 gram. Turn the container at a sufficiently floured bench. For square loaves weigh at 400-450 grams. Bread dimensions of approx. 12 x12 cm |
| Moulding | Place the dough pieces on a with rice flour prepared inserter or baking sheets |
| Decorating | Decorate with rye flour and if possible incise once |
| Final proof | Approx. 30 minutes in the bakery |
| Baking | Approx. 35-40 minutes at 220°C with steam |
