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Pain des Bois


Flour T65 50% 5000 g
Vitason Pain des Bois 50% » 50% 5000 g
Fresh Yeast 1% 100 g
Water approx. 70% 7000 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough. Start with 60% water and add the remaining water after 2/3 of the kneading time
Dough temperature Approx. 26ºC
Bulk proof Approx. 50 minutes
Scale Approx. 1150 grams
Moulding Mould loosely and put the dough pieces with closure upward in with rye floured prepared proofing baskets
Final proof Approx. 60 minutes
Decorating Turn over the proofing baskets on with rice flour prepared inserters or baking sheets. Dust the dough pieces lightly with rye flour and incise a square (not too deep). If desired, apply a logo with a template and cocoa powder
Baking Insert at 230ºC and bake approx. 40 minutes at 220ºC with steam
BRC Halal Kosher RSPO Skal

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