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White Bloomer
Ingredients
| Flour | 100% | 10000 g |
| Fresh Yeast | 2% | 200 g |
| Salt | 1.8% | 180 g |
| Sonplus Clean Label » | 1% | 100 g |
| Water Approx. | 55% | 5500 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough |
| Dough temperature | Approx. 27ºC |
| Scale | 900 grams and round up |
| Intermediair proof | Approx. 45 minutes |
| Moulding | Mould as a bloomer |
| Final proof | Approx. 60 minutes |
| Baking | Approx. 35 minutes at 235ºC with steam |
