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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 |
