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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 |
