Hazelnut Bloomer
Ingredients
- 4000 g Wholemeal 40%
- 1000 g Presco wheat grains 10%
- 5000 g Sonnetmix Inverno 50%
- 500 g Fresh Yeast 5%
- 300 g Sonplus Grof Volkoren (Wholemeal) 3%
- 300 g honey 3%
- 5400 g Water approx. 54%
Filling:
- 3000 g Burnished and broken Hazelnuts 30%
Decoration:
- 250 g Wheat Flour 2.5%
Working method
- Mix all ingredients slowly for a period of 8 minutes until it forms a smooth dough. After that knead it till a well developed dough. After kneading, directly mix filling in
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 450 grams and rounding
- Dough proof: Approx. 35 minutes
- Mould it as a long flute model. Place the dough pieces on a with rice flour prepared inserter or baking sheets. Sprinkle with wheat flour
- Final proof: Approx. 60 minutes
- Just before baking incise as desired
- Baking: Approx. 35 minutes at 230ºC with steam
Soak the nuts for longer tenderness
