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Brown Bloomer


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
BRC Halal Kosher RSPO Skal

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