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Basic Korn Bloomer


Flour 65% 6500 g
Basic Korn 35% » 35% 3500 g
Fresh Yeast 2,5% 250 g
Water approx. 54% 5400 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 890 grams and rounding
Dough proof Approx. 45 minutes
Moulding Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 75 minutes
Decorating Just before baking incise as desired
Baking Approx. 35 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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