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Pain Blanc Tradition
Ingredients
10000
g - 100%
T65)
220
g - 2.2%
Salt
100
g - 1%
Proson Krokant Malt (crusty malt)
70
g - 0.7%
Fresh Yeast
7000
g - 70%
Water approx.
Decoration:
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
Notes
This recipe has a high salt content. Please note that this is allowed according to your laws!