Chia Buckwheat Bloomer (Round model)
Ingredients

Flour (protein) | 50% | 5000 g |
Vitason Chia Buckwheat » | 50% | 5000 g |
Fresh Yeast | 2,5% | 250 g |
Water approx. | 54% | 5400 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 26ºC |
Scale | Approx. 450 grams and round up |
Dough proof | Approx. 25 mins |
Moulding | Round up again, if desired decorate for instance with sesame seeds and place on with rice flour prepared inserter or baking sheets |
Final proof | After approx. 50 minutes turn the dough pieces on the inserter device so that the closure comes above. Leave it for approx. 5 minutes |
Decorating | Just before baking sprinkle with rye flour |
Baking | Insert at approx. 230ºC with steam and bake at 210ºC for approx. 35 minutes |