Pain Des Bois Authentic


  • 5000 g - 50% T65)
  • 5000 g - 50% Vitason Pain des Bois 50%
  • 70 g - 0.7% Fresh Yeast
  • 7500 g - 75% Water approx.

Working method

  • Knead all ingredients into a smooth and well developed (4 minutes in the 1st gear, 6 minutes in the 2nd gear)
  • Dough temperature: approx. 22-24°C
  • Dough rest: Approx. 12 hours in a covered container at 2-4ºC
  • Remove the dough evenly from the container and mould it into a rectangular dough mass
  • Scale: Stab square pieces of dough of Final proof: Approx.450 gram. Place the dough pieces on a with rice flour prepared inserter
  • Final proof: Approx. 40 minutes
  • Just before baking decorate with rye flour and incise once
  • Baking: Approx. 40 minutes at 240ºC. with a little steam
Allow it to rise if necessary and bake on silicone paper instead of the inserter device.