Petit Pain Paris | Sonneveld
Petit Pain Paris Working method - Mix all ingredients into a smooth and well developed dough - Dough temperature: approx. 26°C - Scale: Dough pieces approx.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sonneveld.com.
Ingredients
- 10000 g - 100% Flour
- 300 g - 3% Sonplus Krokant Extra (Crispy)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 5600 g - 56% Water approx.
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