Olympic Maize Bloomer
Ingredients
- 2500 g - 25% Wholemeal Flour
- 2500 g - 25% Flour
- 5000 g - 50% Vitason Mais (maize) 50%
- 400 g - 4% Crème Sonnomel
- 200 g - 2% Fresh Yeast
- 30-50 g - 0.3-0.5% Curry
- 6000 g - 60% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC.
- Bulk proof: Approx. 60 minutes
- Scale: Dough pieces approx. 900 gram and rouding
- Dough proof: Approx. 60 minutes
- Mould as a long loaf. Decorate with Rye flour and place the dough pieces on a with rice flour prepared inserter. Incise as desired
- Final proof: Approx. 70 minutes
- Baking: Approx. 30-35 minutes at 230ºC with not too much steam
