Ardennes Bloomer
Ingredients
- 8.000 g - 80% Flour
- 5.200 g - 52% Water approx.
- 1.000 g - 10% Wholemeal
- 1.000 g - 10% Rye flour
- 300 g - 5% Crème Sonnomel
- 150 g - 1.5% Salt
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 26ºC.
- Scale dough pieces approx. 875 grams.
- Bulk proof: approx. 40 minutes.
- Round up in a smooth manner and place the dough pieces into with rye flour prepared proofing baskets with the closure facing upwards.
- Final proof: approx. 60 minutes.
- Turn the baskets and place the dough pieces (with closure down) on a with rice flour prepared inserter or baking sheets.
- Bake: approx. 40 minutes at 230ºC with steam.
