Ingredients

1. 1000g Blédor Pains au Son
2. 15g salt
3. 10g yeast
4. 630g Water
5. 2.5g Improver

Preparation

1. Weighing: Weigh all ingredients separately.
2. Kneading: 3 minutes at first speed and 6 minutes at second speed
3. Pointing: 10 minutes
4. Dividing : divide the dough according to the use of the product.
5. Relaxing: 10 minutes.
6. Fermentation: 90 minutes.
7. Baking: Bake in an oven previously heated to 180°C-240°C, with steam, for 15 to 25 minutes, depending on the initial mass