Rustic Wheat Rye Bloomer (Sonextra Steamed Rye)
Pieces
Ingredients
- 5.900 g Water approx. 59%
- 5.000 g Flour 50%
- 5.000 g Wholemeal 50%
- 4.000 g Sonextra Steamed Rye 40%
- 300 g FermenSon Prestige 3%
- 250 g Fresh yeast 2.5%
Decoration::
- Rye flour
Working method
- Knead all ingredients into a smooth and well developed dough. Mix long at low speed, approx. 4 minutes, for a good developed dough. Knead approx. 5 minutes. (Please note: doughs are limp)
- Dough temperature: approx. 26°C.
- Scale dough pieces approx. 900 grams and rounding.
- Bulk proof: approx. 30 minutes.
- Mould as a long loaf and place the dough pieces with closure up, in prepared proofing baskets.
- Final proof: approx. 60 minutes
- Turn over the proofing baskets onto rice flour-prepared inserters or baking sheets. Dust the dough pieces with rye flour and score as desired.
- Bake: approx. 35-40 minutes at 220°C with steam.
