Ingredients
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5 kg 11 lbs 0 oz kg Carr's Strong Flour 16kg
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5 kg 11 lbs 0 oz kg Sonneveld Vitason Chia Buckwheat 50%
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0.25 kg 0 lbs 9 oz kg AB Mauri Pinnacle Baker's Yeast
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5.4 L 22.68 cups Water
Chia Buckwheat Round Bloomer using Sonneveld Vitason Chia Buckwheat
Method
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Kneading: Mix all ingredients into a smooth and well developed dough
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Dough temperature: Approx. 26°C
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Scale: Approx. 450 grams and round up
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Dough proof: Approx. 25 mins
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Moulding: Round up again, if desired decorate for instance with sesame seeds and place on with rice flour prepared inserter or baking sheets
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Final proof: After approx. 50 minutes turn the dough pieces on the inserter device so that the closure comes above. Leave it for approx. 5 minutes
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Decorating: Just before baking sprinkle with rye flour
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Baking: Insert at approx. 230°C with steam and bake at 210°C for approx. 35 minutes
