Pain Brie

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TIPS & TRICKS

10 minutes before final fermentation is complete remove loaves from proofer and score then allow to sit on loader for 5 minutes.

Mixing Time	15' 1st Speed	6' 2nd Speed
Dough ºC / ºF	26 °C
Bulk Fermentation	30'
Manipulation After Fermentation	Divide and round then allow to rest for additional 20 minutes
Scale	500 Grams
Intermediate Proof	20'
Make Up	Shape as batard and set seam side down on a couche
Final Fermentation	01:00:00	29 °C	80 % Humidity
Decoration Before Baking	Score 7 lines end to end on the loaf cutting deep but equal distance apart

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