White Bloomer with Sarrasin
Ingredients

Flour | 100% | 10000 g |
Proson Sarrasin » | 3% | 300 g |
Proson CL » | 1% | 100 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. 27ºC |
Scale | Dough pieces approx. 900 gram and rounding |
Dough proof | Approx. 45 minutes |
Moulding | Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets |
Final proof | Approx. 60 minutes |
Decorating | Just before baking incise as desired |
Baking | Approx. 35 minutes at 235ºC, with steam |