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Maize Bloomer Sarrasin


Flour (high-protein) 80% 8000 g
CreationS Maize » 20% 2000 g
Proson Sarrasin » 3% 300 g
QS Croustillant (Crispy) » 2% 200 g
Yeast 2% 200 g
Salt 1.5% 150 g
Water approx. 63% 6300 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26°C
Scale Dough pieces approx. 900 gram and rounding
Dough proof Approx. 35 minutes
Moulding Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 60 minutes
Decorating Sprinkle just before baking with Rye flour an incise once in length
Baking Approx. 35 minutes at 230°C with steam
BRC Halal Kosher RSPO Skal

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