Ingredients
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10 kg 22 lbs 1 oz kg Carr's Strong Flour 16kg
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0.1 kg 0 lbs 4 oz kg Sonneveld Sonplus CL Powder Improver
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0.2 kg 0 lbs 7 oz kg AB Mauri Pinnacle Baker's Yeast
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0.15 kg 0 lbs 5 oz kg Salt
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5.5 L 23.1 cups Water
White Bloomer using Sonneveld Sonplus CL Powder Improver
Method
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Kneading: Knead all ingredients into a smooth and well developed dough
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Dough temperature: Approx. 27°C
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Scale: Dough pieces approx. 900 grams and rounding
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Dough proof: Approx. 45 minutes
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Moulding: Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
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Final proof: Approx. 60 minutes
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Decorating: Just before baking sprinkle with rye flour and incise as desired
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Baking: Approx. 35 minutes at 235°C, with steam
