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Petit Pain Paris

Ingredients

Flour 100% 10000 g
Sonplus Krokant Extra (Crispy) » 3% 300 g
Fresh Yeast 2% 200 g
Salt 1.5% 150 g
Water approx. 56% 5600 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26°C
Scale Dough pieces approx. 130 gram and rounding
Dough proof Approx. 45 minutes
Moulding Mould the dough pieces into a short stick model, length 30 cm and place them on a with rice flour prepared inserter or baking sheets
Final proof Approx. 100 minutes
Decorating Incise twice just before baking
Baking Approx. 25 minutes at 240°C with steam
BRC Halal Kosher RSPO Skal

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