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White Bloomer with QS Supersoft au Levain
Ingredients
| Flour | 100% | 10000 g |
| QS 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 |
