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Pain Des Bois Pavé


Flour 50% 5000 g
Vitason Pain des Bois 50% » 50% 5000 g
Fresh Yeast 2% 200 g
Water approx. 66% 6600 g
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
BRC Halal Kosher RSPO Skal

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