Ingredients
Click 
to Add/Remove item to your Shopping List
to Add/Remove item to your Shopping List
-
10 kg 22 lbs 1 oz kg Carr's Strong Flour 16kg
-
0.3 kg 0 lbs 11 oz kg IREKS Dried Wheat Sour
-
0.1 kg 0 lbs 4 oz kg IREKS Voltex
-
0.18 kg 0 lbs 6 oz kg Salt
-
0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
-
5.8 L 24.36 cups Water
Bloomers using IREKS Dried Wheat Sour and Voltex
Method
-
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.
