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)