White Bloomer (FermenSon Prestige)


Working method

  • Knead all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26°C
  • Scale dough pieces (920 grams for big bloomers or 450 grams for small bloomers) and rounding
  • Dough proof: Approx. 40 minutes
  • Mould as desired, round or long shape, decorate even and place the dough pieces on with rice flour prepared inserters or baking sheets
  • Final proof: Approx. 70 minutes
  • Incise before baking as desired
  • Baking: approx. 30 minutes at 235°C with steam (small bloomers approx. 25 minutes)