Pain aux Graines

Ingredients

Working Method

Mixing

Mixing spiral Mix all ingredients except unsalted butter. Mix at slow speed for 4-6 min, fast speed for 3-5 min until gluten is formed. Add in unsalted butter and mix until well combined.
Dough temperature 27°C
Scale 300g – slightly shape it round.
Bulk fermentation 40 min
Intermediate proof 30 min

Make up/filling

Make up Shape into triangle and place onto couche.
Final fermentation ±40 min at 30°C and 80% R.H.

Decoration before baking

Decoration before baking Dust some flour and score on top of the bread.

Baking

Oven temperature

Top 230°C, bottom 210°C with initial steam for 15min, then ±4min with damper pulled out.

Baking time

±25 min

About this recipe

Complexity level: