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Amsterdam Bloomer
Ingredients
| Flour | 100% | 10000 g |
| Sonplus Wit (white) » | 2% | 200 g |
| Fresh Yeast | 2% | 200 g |
| Salt | 1,5% | 150 g |
| Water approx. | 54% | 5400 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 27ºC |
| Bulk proof | Approx. 30 minutes |
| Scale | Dough pieces approx. 895 grams and rounding |
| Dough proof | Approx. 30 minutes |
| Moulding | Mould as a long loaf Place the dough pieces between doilies with the closure upwards |
| Final proof | Approx. 50 minutes After 40 minutes transfer the dough pieces, with the lock facing downwards, on a with rice flour prepared inserter or baking sheets Incise in length, the knife should be held obliquely to allow the incision to appear just below the skin of the dough |
| Baking | Approx. 35 minutes at 240°C with steam |
