White Bloomer with QS Supersoft au Levain
Ingredients
- 10000 g - 100% Flour
- 200 g - 2% QS Supersoft au Levain
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 5500 g - 55% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26°C
- Scale: Dough pieces approx. 900 gram and moulding
- Dough proof: Approx. 40 minutes
- Mould as a long or round loaf. Place the dough pieces on the inserter
- Final proof: Approx. 60 minutes
- Baking: approx. 35 minutes at 235°C with steam