White Bloomer (UK)
Ingredients
- 10000 g - 100% Flour
- 300 g - 3% Fresh Yeast
- 200 g - 2% Salt
- 5300-6000 g - 53-60% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 25-28ºC
- Scale: Dough pieces approx. 1000 grams
- Dough proof: Approx. 20 minutes
- Mould as a long loaf Place the dough pieces on baking sheets
- Final proof: Approx. 40-60 minutes
- Just before baking incise as desired
- Baking: approx. 40-55 minutes at 190-200ºC
