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Amsterdam Bloomer


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
BRC Halal Kosher RSPO Skal

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