Recipe
Pain
Au Lait
Ingredients
|
Pain au Lait
|
Grams |
|
Flour
|
1000 |
|
Water
|
+/- 550 |
|
Salt
|
14 |
|
Softr Alpaga
|
10 |
|
Rigoletto
|
30 |
|
Milk Powder
|
50 |
|
Sugar
|
150 |
|
Yeast
|
20 |
|
Butter
|
60 |
Working Method
Pain Au Lait
Mixing: 2 minutes slow speed and 6 minutes fast speed.
Dough temperature: 27 °C
First fermentation: 15 minutes
Scaling
Second Rest: 10 minutes
Rolling
Final fermentation: 90 minutes
Baking temperature: 230 °C