Pain Au Chocolat

Ingredients

Grams
All Purpose Flour 1000
Soft'r Intens Freshness 5 5
Soft'r Melting 10
Whole Egg 100
Bruggeman Instant Yeast 16.5
Unsalted Butter 60
Water 470
Milk Powder 30
Salt 15
Sugar 150
Calcium Propionate 3 Macco
Belcolade Grains 200
total 2059.5

Working Method

Pain Au Chocolat
  • Mixing Spiral: 5'Slow  +/- 7' Fast. Then incorporate cold chocolate drops and mix 1' slow.
  • Dough Temperature: 26°C
  • Bulk fermentation: 10'
  • Scale: 80g
  • Intermediate proof: 10'
  • Make Up: Mini Baguette, Round ends Cut 12-14 times with sharp knife
  • Final Fermentation: +/-90 ' at 28°C  85% RH
  • Decoration before baking: Brush with sunset glaze
  • Oven temperature °C: 220°C
  • Baking Time: 12'30'' +/- '

About this recipe

Complexity level: