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Rustic Wheat Rye Bloomer (Sonextra Steamed Rye)

Ingredients

  • 5.900 g Water approx. 59%
  • 5.000 g Flour 50%
  • 5.000 g Wholemeal 50%
  • 4.000 g Sonextra Steamed Rye 40%
  • 300 g FermenSon Prestige 3%
  • 250 g Fresh yeast 2.5%

Decoration::

  • Rye flour

Working method

  • Knead all ingredients into a smooth and well developed dough. Mix long at low speed, approx. 4 minutes, for a good developed dough. Knead approx. 5 minutes. (Please note: doughs are limp)
  • Dough temperature: approx. 26°C.
  • Scale dough pieces approx. 900 grams and rounding.
  • Bulk proof: approx. 30 minutes.
  • Mould as a long loaf and place the dough pieces with closure up, in prepared proofing baskets.
  • Final proof: approx. 60 minutes
  • Turn over the proofing baskets onto rice flour-prepared inserters or baking sheets. Dust the dough pieces with rye flour and score as desired.
  • Bake: approx. 35-40 minutes at 220°C with steam.