Brown Bloomer
Ingredients

Flour | 50% | 5000 g |
Wholemeal | 50% | 5000 g |
QS Bruine Mik (Brown Bread) » | 4% | 400 g |
Fresh Yeast | 2% | 200 g |
Salt | 1,5% | 150 g |
Water approx. | 58% | 5800 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27ºC |
Scale | Dough pieces approx. 910 grams and rounding |
Dough proof | Approx. 40 minutes |
Moulding | Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets Decorate with rye flour, sesame seeds or Sonvlokken if desired |
Final proof | Approx. 70 minutes |
Decorating | Just before baking incise as desired |
Baking | Approx. 35-40 minutes at 240ºC with steam |