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White Bloomer (UK)


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
BRC Halal Kosher RSPO Skal

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