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