Ardennes Bloomer
Ingredients

Flour | 80% | 8000 g |
Wholemeal | 10% | 1000 g |
Rye Flour | 10% | 1000 g |
Crème Sonnomel » | 5% | 300 g |
Fresh Yeast | 2,5 % | 250 g |
Salt | 1,5% | 150 g |
Water approx. | 52% | 5200 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 26ºC |
Bulk proof | Approx. 40 minutes |
Scale | Dough pieces approx. 875 grams |
Moulding | Round up in a smooth manner Place the dough pieces into with rye flour prepared proofing baskets with the closure facing upwards |
Final proof | Approx. 60 minutes |
Processing | Turn the baskets and place the dough pieces (with closure down) on a with rice flour prepared inserter or baking sheets |
Baking | Approx. 40 minutes at 230ºC with steam |