Stone Grinded Wholemeal Bloomer
Ingredients

Vitason Steengemalen Volkoren | 100% | 10000 g |
Fresh Yeast | 2% | 200 g |
Water approx. | 67% | 6700 g |
Working method | |
Kneading | Knead all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27°C |
Scale | Dough pieces approx. 450 gr. and rounding |
Intermediair proof | Approx. 45 minutes |
Moulding | Mould into desired model and decorate with wholemeal, place dough pieces in baking tins or on baking sheets |
Final proof | Approx. 75 minutes |
Baking | Approx. 38 minutes at 230°C |