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