Amsterdam Bloomer
Pieces
Ingredients
- 10.000 g - 100% Flour
- 5.400 g - 54% Water approx.
- 200 g - 2% Sonplus Wit (white)
- 200 g - 2% Fresh yeast
- 150 g - 1.5% Salt
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 27ºC.
- Bulk proof: approx. 30 minutes.
- Scale dough pieces: approx. 895 grams and rounding.
- Dough proof: approx. 30 minutes.
- Final proof: approx. 50 minutes
- After 40 minutes transfer the dough pieces, with the lock facing downwards, on a rice flour prepared inserter or baking sheets. Incise in length, the knife should be held obliquely to allow the incision to appear just below the skin of the dough
- Incise in length, the knife should be held obliquely to allow the incision to appear just below the skin of the dough.
- Bake: approx. 35 minutes at 240°C with steam.
- Mould as a long loaf and place the dough pieces between doilies with the closure upwards.
