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Hazelnut Bloomer


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
Burnished and broken Hazelnuts 30% 3000 g
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
BRC Halal Kosher RSPO Skal

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