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Bloomer Loaf
Ingredients
| Flour | 100% | 10000 g |
| Yeast | 4,7% | 470 g |
| UK concentrate Bloomer | 6,25% | 625 g |
| Water approx. | 60,63% | 6063 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough |
| Dough temperature | Approx. 24-26ºC. |
| Scale | Approx. 450 grams. |
| Dough rest | Approx. 5 minutes. |
| Moulding | Like normal. |
| Final proof | Approx. 50 minutes at 36ºC. |
| Baking | Approx. 45 minutes at 220ºC. |
