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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 |
