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// Accueil / Recettes / Pain Beaujolais

Pain Beaujolais


zie product_id 50% 5000 g
Wheat flour 50% 5000 g
Yeast 3% 300 g
Red Wine (Beaujolais) 20% 2000 g
Nuts 10% 1000 g
Water approx. 40% 4000 g
Kneading Mix all ingredients into a well developed dough.
Intermediair proof Approx. 20 minutes.
Scale Approx. 120 grams.
Moulding Like photo with a cord.
Final proof Approx. 90 minutes at 25ºC.
Decorating Decorate with flour and cut like showed on the photo.
Baking Approx. 16 minutes at 245ºC.
BRC Halal Kosher RSPO Skal

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