Boule Noir


  • 5000 g - 50% T65)
  • 5000 g - 50% Vitason Donker Meergranen (multigrain dark) 50%
  • 300 g - 3% Sonextra Zuurdesempoeder (Sourdough)
  • 7000 g - 70% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough Mixing time approx. 4 minutes in the 1st gear and 6 minutes in the 2nd gear
  • Dough temperature: approx. 22-24°C
  • Bulk proof: Approx. 12 hours at 2-4ºC in a container
  • Sprinkle the workbench with flour, emty the container gently Gently push out the dough piece into a rectangular form Stab into an even number dough pieces of approx. 400 grams and 50 grams Round all slightly up
  • Flatten the small dough pieces, sprinkle with rye flour and place them in the proofing baskets Mould the big dough pieces as a round loaf and place them, with closure up, on top of the flatten small dough pieces
  • Final proof: Approx. 70 minutes at 28ºC and RH 80% After Approx. 60 minutes turn the proofing baskets and place the dough pieces on with rice flour prepared inserter or baking sheets
  • Just before baking sprinkle with rye flour
  • Baking: Approx. 40 minutes at 240ºC with a little steam