Ingredients
Click 
to Add/Remove item to your Shopping List
to Add/Remove item to your Shopping List- 0.1 kg 0 lbs 4 oz kg IREKS Voltex
- 10 kg 22 lbs 1 oz kg Carr's Strong Flour 16kg
- 0.18 kg 0 lbs 6 oz kg Salt
- 0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
- 5.8 L 24.36 cups Water
Bloomers using IREKS Voltex Bread Improver
Method
Mixing time: 3 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: 20 minutes
Scaling weight: 0.480 kg
Intermediate proof: none
Processing: long-shaped
Final proof: approx. 60 minutes
Baking temperature: 230° C, dropping to 200° C, giving steam
Baking time: approx. 35 minutes
After bulk fermentation time, scale the dough and mould as desired. After final proof, bake, giving steam.
