White Bloomer (UK)
Ingredients

Flour | 100% | 10000 g |
Fresh Yeast | 3% | 300 g |
Salt | 2% | 200 g |
Sonplus Super Fines 2 | 0,8% | 80 g |
Water approx. | 53-60% | 5300-6000 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 25-28ºC |
Scale | Dough pieces approx. 1000 grams |
Dough proof | Approx. 20 minutes |
Moulding | Mould as a long loaf Place the dough pieces on baking sheets |
Final proof | Approx. 40-60 minutes |
Decorating | Just before baking incise as desired |
Baking | Approx. 40-55 minutes at 190-200ºC |