Hazelnut Bloomer

Ingredients

Wholemeal	40%	4000 g
Presco wheat grains	10%	1000 g
Sonnetmix Inverno »	50%	5000 g
Fresh Yeast	5%	500 g
Sonplus Grof Volkoren (Wholemeal) »	3%	300 g
honey	3%	300 g
Water approx.	54%	5400 g
Filling
Burnished and broken Hazelnuts	30%	3000 g
Decoration
Wheat Flour	2.5%	250 g

Working method
Kneading	Mix all ingredients slowly for a period of 8 minutes until it forms a smooth dough. After that knead it till a well developed dough. After kneading, directly mix filling in
Dough temperature	Approx. 27ºC
Scale	Dough pieces approx. 450 grams and rounding
Dough proof	Approx. 35 minutes
Moulding	Mould it as a long flute model. Place the dough pieces on a with rice flour prepared inserter or baking sheets. Sprinkle with wheat flour
Final proof	Approx. 60 minutes
Cutting	Just before baking incise as desired
Baking	Approx. 35 minutes at 230ºC with steam

Extra information
Remarks	Soak the nuts for longer tenderness