Burgundy Brown Bloomer
Ingredients

Flour | 50% | 5000 g |
Wholemeal | 50% | 5000 g |
Proson Wit Bourgondy (white) » | 5% | 500 g |
Fresh Yeast | 2% | 200 g |
Salt | 1,5% | 150 g |
Proson Bruin Royal (brown) » | 1% | 100 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. 450 grams and rounding |
Dough proof | Approx. 40 minutes |
Moulding | Mould as a round loaf, decorate with Sonvlokken Place the dough pieces on a with rice flour prepared inserter or baking sheets |
Final proof | Approx. 70 minutes |
Decorating | Just before baking incise as desired |
Baking | Approx. 35-40 minutes at 240ºC with a bit steam |