Burgundy Brown Bloomer
Burgundy Brown Bloomer based on ProSon
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Wholemeal
- 500 g - 5% Proson Wit Bourgondy (white)
- 200 g - 2% Fresh yeast
- 150 g - 1.5% Salt
- 100 g - 1% Proson Bruin Royal (brown)
- 5800 g - 58% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 27ºC.
- Scale: dough pieces approx. 450 grams and rounding.
- Dough proof: approx. 40 minutes.
- Mould as a round loaf, decorate with Sonvlokken and place the dough pieces on a with rice flour prepared inserter or baking sheets.
- Just before baking incise as desired.
- Final proof: approx. 70 minutes.
- Baking: approx. 35-40 minutes at 240ºC with a bit steam.
