Hazelnut Bloomer
Ingredients
- 4000 g - 40% Wholemeal
- 1000 g -10% Presco wheat grains
- 5000 g - 50% Sonnetmix Inverno
- 500 g - 5% Fresh Yeast
- 300 g - 3% Sonplus Grof Volkoren (Wholemeal)
- 300 g - 3% honey
- 5400 g - 54% Water approx.
Filling:
- 3000 g - 30% Burnished and broken Hazelnuts
Decoration:
- 250 g - 2.5% Wheat Flour
Working method
- Mix all ingredients slowly for a period of 8 minutes until it forms a smooth dough. After that knead it till a well developed dough. After kneading, directly mix filling in
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 450 grams and rounding
- Dough proof: Approx. 35 minutes
- Mould it as a long flute model. Place the dough pieces on a with rice flour prepared inserter or baking sheets. Sprinkle with wheat flour
- Final proof: Approx. 60 minutes
- Just before baking incise as desired
- Baking: Approx. 35 minutes at 230ºC with steam
Soak the nuts for longer tenderness
