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Brown Bloomer


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
BRC Halal Kosher RSPO Skal

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