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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 |
