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Burgundy Brown Bloomer


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
BRC Halal Kosher RSPO Skal

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