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Olympic Maize Bloomer


Wholemeal Flour 25% 2500 g
Flour 25% 2500 g
Vitason Mais (maize) 50% » 50% 5000 g
Crème Sonnomel » 4% 400 g
Fresh Yeast 2% 200 g
Curry 0.3-0.5% 30-50 g
Water approx. 60% 6000 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC.
Bulk proof Approx. 60 minutes
Scale Dough pieces approx. 900 gram and rouding
Dough proof Approx. 60 minutes
Moulding Mould as a long loaf. Decorate with Rye flour and place the dough pieces on a with rice flour prepared inserter. Incise as desired
Final proof Approx. 70 minutes
Baking Approx. 30-35 minutes at 230ºC with not too much steam
BRC Halal Kosher RSPO Skal

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