Ingredients

Group 1
Ingredient
KG
White flour
4.000
Country Oven Oat & Barley Bread Concentrate
2.000
Country Oven Rye Bread Concentrate
2.000
Fresh yeast
0.250
Water
4.440
Total Weight: 12.690

Method

1. Place all ingredients into a spiral mixer and mix for 3 minutes slow, 6 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Scale at 920g bloomers.
4. Dip in pumpkin seeds and place into tins.
5. Prove for approximately 50 minutes at 38℃ and 88% humidity.
6. Bake at 220℃ (428℉) (with steam) for 24 minutes (pull damper after 8 minutes).

Yield

13 bloomers

Ingredients

Group 1
Ingredient
KG
White flour
4.000
Country Oven Oat & Barley Bread Concentrate
2.000
Country Oven Rye Bread Concentrate
2.000
Fresh yeast
0.250
Water
4.440
Total Weight: 12.690

Method

1. Place all ingredients into a spiral mixer and mix for 3 minutes slow, 6 minutes fast.
2. Check the dough temperature is approximately 24℃.
3. Scale at 920g bloomers.
4. Dip in pumpkin seeds and place into tins.
5. Prove for approximately 50 minutes at 38℃ and 88% humidity.
6. Bake at 220℃ (428℉) (with steam) for 24 minutes (pull damper after 8 minutes).

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery