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Field Bloomer

Ingredients

  • 7500 g - 75% Flour
  • 2500 g - 25% Vitason Korenmout (wheat malt) 25%
  • 4500 g - 45% Water approx.
  • 1500 g - 15% Granary
  • 1500 g - 15% Water to soak Granary

Decoration:

  • Sonvlokken

Working method

  • Pre-soak the Granary for approx. 30 minutes with lukewarm granary soak water
  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: Approx. 27ºC
  • Scale: Dough pieces approx. 830 grams and rounding
  • Dough proof: Approx. 40 minutes
  • Mould as a long loaf Decorate with Sonvlokken and place the dough pieces on a with rice flour prepared inserter or baking sheets
  • Final proof: Approx. 60 minutes
  • Baking: Approx. 35 minutes at 240ºC with steam.