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Ardennes Bloomer


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
BRC Halal Kosher RSPO Skal

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