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// Home / Recipes / White Bloomer with Crème Supersoft au Levain

White Bloomer with Crème Supersoft au Levain


Flour 100% 10000 g
Crème Supersoft au Levain » 2% 200 g
Fresh Yeast 2% 200 g
Salt 1.5% 150 g
Water approx. 55% 5500 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 26°C
Scale Dough pieces approx. 900 gram and moulding
Dough proof Approx. 40 minutes
Moulding Mould as a long or round loaf. Place the dough pieces on the inserter
Final proof Approx. 60 minutes
Baking Approx. 35 minutes at 235°C with steam
BRC Halal Kosher RSPO Skal

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