Stone Grinded Wholemeal Bloomer
Ingredients
- 10000 g -100% Vitason Steengemalen Volkoren
- 200 g - 2% Fresh Yeast
- 6700 g - 67% Water approx.
Working method
- Knead all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27°C
- Scale: Dough pieces approx. 450 gr. and rounding
- Intermediair proof: Approx. 45 minutes
- Mould into desired model and decorate with wholemeal, place dough pieces in baking tins or on baking sheets
- Final proof: Approx. 75 minutes
- Baking: approx. 38 minutes at 230°C
