Ardennes Bloomer
Ingredients
- 8000 g - 80% Flour
- 1000 g - 10% Wholemeal
- 1000 g - 10% Rye Flour
- 300 g - 5% Crème Sonnomel
- 150 g - 1.5% Salt
- 5200 g - 52% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Bulk proof: Approx. 40 minutes
- Scale: Dough pieces approx. 875 grams
- Round up in a smooth manner Place the dough pieces into with rye flour prepared proofing baskets with the closure facing upwards
- Turn the baskets and place the dough pieces (with closure down) on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 60 minutes
- Baking: Approx. 40 minutes at 230ºC with steam
