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Field Bloomer


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
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.
BRC Halal Kosher RSPO Skal

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