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Bloomer Loaf (UK)

Ingredients

Flour 100% 10000 g
UK concentrate Bloomer 6,25% 625 g
Fresh Yeast 4,7% 470 g
Water approx. 60,63% 6063 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 24-26ºC
Scale Approx. 450 grams
Dough rest Approx. 5 minutes
Moulding Like normal
Final proof Approx. 50 minutes at 36ºC
Baking Approx. 45 minutes at 220ºC
BRC Halal Kosher RSPO Skal

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