Petit Pain Paris
Ingredients
- 10000 g - 100% Flour
- 300 g - 3% Sonplus Krokant Extra (Crispy)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 5600 g - 56% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26°C
- Scale: Dough pieces approx. 130 gram and rounding
- Dough proof: Approx. 45 minutes
- Final proof: Approx. 100 minutes
- Baking: Approx. 25 minutes at 240°C with steam
- Mould the dough pieces into a short stick model, length 30 cm and place them on a with rice flour prepared inserter or baking sheets
- Incise twice just before baking
