Field Bloomer

Ingredients

Flour	75%	7500 g
Vitason Korenmout (wheat malt) 25% »	25%	2500 g
Yeast	2,5%	250 g
Water approx.	45%	4500 g
Granary »	15%	1500 g
Water to soak Granary	15%	1500 g
Decoration
Sonvlokken	%	g

Working method
Soaking	Pre-soak the Granary for approx. 30 minutes with lukewarm granary soak water
Kneading	Mix all ingredients into a smooth and well developed dough
Dough temperature	Approx. 27ºC
Scale	Dough pieces approx. 830 grams and rounding
Dough proof	Approx. 40 minutes
Moulding	Mould as a long loaf Decorate with Sonvlokken and place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof	Approx. 60 minutes
Baking	Approx. 35 minutes at 240ºC with steam.