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Wholemeal Bloomer (Norway)
Ingredients
| Wholemeal | 47% | 4700 g |
| Rye flour | 12% | 1200 g |
| Flour | 41% | 4100 g |
| Fresh Yeast | 2,5% | 250 g |
| Salt | 1,8% | 180 g |
| Proson Uni-force Royal » | 0,6% | 60 g |
| Oil (rape) | 1,8% | 180 g |
| Water approx. | 58-59% | 5800-5900 g |
| Working method | |
| Kneading | Mix all ingredients into a well developed dough |
| Dough temperature | Approx. 28ºC |
| Bulk proof | Approx. 15 minutes |
| Scale | Dough pieces approx. 600 grams and rounding |
| Dough proof | Approx. 15 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. 30 minutes at 220ºC. |
