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 |