Olympic White Bloomer
Ingredients
- 10000 g - 100% Flour(high-protein)
- 200 g - 2% QS Witte Mik (White Bread)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 5600 g - 56% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Bulk proof: Approx. 60 minutes
- Scale: Dough pieces approx. 900 gram and rounding
- Dough proof: Approx. 60 minutes
- Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter
- Final proof: Approx. 70 minutes
- Just before baking sprinkle with rye flour and incise three times
- Baking: Approx. 30-35 minutes at 230ºC with not too much steam
