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Olympic White Bloomer


Flour(high-protein) 100% 10000 g
Crème Sonnomel » 2% 200 g
QS Witte Mik (White Bread) » 2% 200 g
Fresh Yeast 2% 200 g
Salt 1.5% 150 g
Water approx. 56% 5600 g
Working method
Kneading Mix 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 rounding
Dough proof Approx. 60 minutes
Moulding Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter
Final proof Approx. 70 minutes
Decorating Just before baking sprinkle with rye flour and incise three times
Baking Approx. 30-35 minutes at 230ºC with not too much steam
BRC Halal Kosher RSPO Skal

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