Pain des Bois


  • 5000 g - 50% Flour T65
  • 5000 g - 50% VitaSon Pain des Bois 50%
  • 100 g - 1% Fresh Yeast
  • 7000 g - 70% Water approx.

Working method

  • Knead all ingredients into a smooth and well developed dough. Start with 60% water and add the remaining water after 2/3 of the kneading time
  • Dough temperature: approx. 26ºC
  • Bulk proof: Approx. 50 minutes
  • Scale: Approx. 1150 grams
  • Mould loosely and put the dough pieces with closure upward in with rye floured prepared proofing baskets
  • Final proof: Approx. 60 minutes
  • Turn over the proofing baskets on with rice flour prepared inserters or baking sheets. Dust the dough pieces lightly with rye flour and incise a square (not too deep). If desired, apply a logo with a template and cocoa powder
  • Insert at 230ºC and bake approx. 40 minutes at 220ºC with steam