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Olympic White Bloomer

Ingredients

  • 10000 g - 100% Flour(high-protein)
  • 200 g - 2% QS Witte Mik (White Bread)
  • 200 g - 2% Fresh Yeast
  • 150 g - 1.5% Salt
  • 5600 g - 56% Water approx.

Working method

  • 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
  • Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter
  • Final proof: Approx. 70 minutes
  • Just before baking sprinkle with rye flour and incise three times
  • Baking: Approx. 30-35 minutes at 230ºC with not too much steam