Petit Pain Viennois

Technical stages for Petit Pain Viennois :

• Prepare levain using 50 g flour along with yeast.
• Leave to ferment about 10 minutes.
• Using a beater, mix the levain, rest of flour, water, sugar, salt, and milk powder.
• Knead on medium speed until the dough comes away from the sides of the bowl.
• Add butter and mix the dough until smooth.
• Cover with a tea towel and leave to prove for one hour at room temperature.
• the dough and weigh 50 g balls. Form balls and place them in a silicone cake mold.
• Leave to rise at a temperature close to 30/35°C.
• Bake 15 minutes at 220°C.