White Bloomer (FermenSon Prestige)
Ingredients
- 10000 g - 100% Flour
- 200 g - 2% FermenSon Prestige
- 5700 g - 57% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26°C
- Scale dough pieces (920 grams for big bloomers or 450 grams for small bloomers) and rounding
- Dough proof: Approx. 40 minutes
- Mould as desired, round or long shape, decorate even and place the dough pieces on with rice flour prepared inserters or baking sheets
- Final proof: Approx. 70 minutes
- Incise before baking as desired
- Baking: approx. 30 minutes at 235°C with steam (small bloomers approx. 25 minutes)
