Pain Blanc Tradition



  • 500 g - 5% Rye Flour

Working method

  • Mix all ingredients into a smootha and well developed dough (4 minutes in the first gear and 6 minutes in the second gear)
  • Dough temperature: approx. 22-24°C.
  • Dough rest: Approx. 12 hours in a covered container at 2-4ºC
  • Stab pieces of dough of Final proof: Approx.1250 gram
  • Mould airy as a long loaf and place the dough pieces on a with rice flour prepared inserter
  • Final proof: Approx. 60 minutes
  • Just before baking sprinkle with rye flour
  • Baking: Approx. 50 minutes at 240ºC with a little steam
  • Remove the dough evenly from the container and mould it into a rectangular dough mass
This recipe has a high salt content. Please note that this is allowed according to your laws!