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Bloomers using IREKS Dried Wheat Sour and Voltex

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  • 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 the bulk fermentation time, scale the dough and mould long. Subsequently, allow to prove and bake, giving steam. 

Delivery across
UK & Ireland