Basic Korn Bloomer
Basic Korn Bloomer based on basic korn 35%
Pieces
Ingredients
- 6500 g - 65% Flour
- 3500 g - 35% Basic Korn 35%
- 250 g - 2,5% Fresh yeast
- 5400 g - 54% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 26ºC.
- Scale dough pieces approx. 890 grams and rounding/
- Dough proof: approx. 45 minutes.
- Mould as a long loaf and place the dough pieces on a with rice flour prepared inserter or baking sheets.
- Final proof: approx. 75 minutes.
- Just before baking incise as desired.
- Baking: approx. 35 minutes at 230ºC with steam.
