Mini Pain des Bois

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% Vitason Pain des Bois 50%
  • 300 g - 3% Sonplus Krokant Extra (Crispy)
  • 200 g - 2% Fresh Yeast
  • 6000 g - 60% Water approx.

Decoration:

  • 500 g - 5% Rye Flour

Working method

  • Mix all ingredients into a smooth and well developed dough. The dough should be slightly soft.
  • Dough temperature: approx. 26°C
  • Bulk proof: Total approx. 45 minutes capped in a closed container at bakery temperature. After 20 minutes give it a pre moulding (no degassing)
  • Turn the container to a sufficient floured bench. Degas it as little as possible. Stitch square dough pieces approx. 5 x 5 cm, weight approx. 90 gram. Place the dough pieces on a with rice flour prepared inserter
  • Final proof: Approx. 20 minutes
  • Just before baking sprinkle with rye flour
  • Baking: approx. 20-25 minutes at 220°C with steam for a good firm crust