Pain Herrison

Working Method

Oven Steps	Time	Top Temp	Bottom Temp	Damper
Oven Step 1	00:25:00	230 °C	230 °C
Rebaking	00:08:00	230 °C	230 °C	Open

After baking, cut the bread in polka keeping the bottom part uncut. Place Comté cheese inbetween every piece, sprinkle provencal herbs andrebake.

232.77Kcal
Energy

974.19Kj
Energy

2.25g
Fat

0.24g
Saturates

43.45g
Carbohydrates

1.17g
Sugars

Mixing Time	00:10:00 1st Speed 00:03:00 2nd Speed
Dough ºC / ºF	24 °C
Bulk Fermentation	00:45:00
Manipulation After Fermentation	Fermentation at ambient temperature covered with plastic paper.
Scale	400 Grams
Manipulation After Scale	Divide in 400gr dough pieces.
Make Up	Shape round and place on a tray with a cloth previously floured.
Final Fermentation	14:00:00 4 °C 80 % Humidity
Decoration Before Baking	Dust rye flour and cut 5x5 polka.
Baking	Deck 250 °C - Top 250°C - Bottom 200 Seconds Steam 00:25:00