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Ardennes Bloomer

Ingredients

  • 8000 g - 80% Flour
  • 1000 g - 10% Wholemeal
  • 1000 g - 10% Rye Flour
  • 300 g - 5% Crème Sonnomel
  • 150 g - 1.5% Salt
  • 5200 g - 52% Water approx.

Working method

  • 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
  • Round up in a smooth manner Place the dough pieces into with rye flour prepared proofing baskets with the closure facing upwards
  • Turn the baskets and place the dough pieces (with closure down) on a with rice flour prepared inserter or baking sheets
  • Final proof: Approx. 60 minutes
  • Baking: Approx. 40 minutes at 230ºC with steam