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