Brown Bloomer
Ingredients

Flour | 50% | 5000 g |
Whole meal flour | 50% | 5000 g |
Sonplus Bruin (Brown) » | 3% | 300 g |
Fresh Yeast | 2% | 200 g |
Salt | 1,5% | 150 g |
Water approx. | 58% | 5800 g |
Working method | |
Kneading | Knead all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27°C |
Scale | Dough pieces approx. 915 gram and point model |
Dough proof | Approx. 40 minutes |
Moulding | Mould as a bloomer. For proofing let the seam above between dough doilies |
Final proof | Approx. 70 minutes. After 60 minutes place the dough pieces with the seam on inserter or baking sheets. Wait 10 minutes before baking |
Baking | Approx. 35-40 minutes at 230°C |