My Sonneveld
Register Log in 

Log in

// Home / Recipes / White Sourdough Bloomer

White Sourdough Bloomer


Flour 100% 10000 g
Rye flour 5% 500 g
Proson Sarrasin » 4% 400 g
Crème Supersoft » 3% 300 g
Fresh Yeast 2% 200 g
Salt 1.5% 150 g
Water approx. 55% 5500 g
Rye flour % g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 27 ºC
Scale Dough pieces approx. 720 gram and rounding
Dough proof Approx. 25 minutes
Moulding Shape as a long loaf. Place the dough pieces on the inserter
Final proof Approx. 70-80 minutes
Baking Put into the oven with steam with temperature around 230ºC and then at 210ºC around 35 minutes
BRC Halal Kosher RSPO Skal

This website uses cookies. Why? Click here for more information. Close