Burgundy Brown Bloomer
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Wholemeal
- 500 g - 5% Proson Wit Bourgondy (white)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 100 g - 1% Proson Bruin Royal (brown)
- 5800 g - 58% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 450 grams and rounding
- Dough proof: Approx. 40 minutes
- Mould as a round loaf, decorate with Sonvlokken Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Just before baking incise as desired
- Final proof: Approx. 70 minutes
- Baking: Approx. 35-40 minutes at 240ºC with a bit steam
