Wholemeal Bloomer
Ingredients
- 10000 g - 100% Wholemeal
- 500 g - 5% Sonplus Grof Volkoren (Wholemeal)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 6300-6500 g - 63-65% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 900 grams and rounding
- Dough proof: Approx. 40 minutes
- Mould as a long loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 70 minutes
- Just before baking sprinkle with rye flour and incise as desired
- Baking: Approx. 40 minutes at 240ºC with some steam.
