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White Bloomer using Sonneveld Sonplus CL Powder Improver

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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

White Bloomer

Ingredients

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