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 |