Bloomers

A specialist loaf, born in the heart of London, and identified by its signature shape and cross cuts. Forget the sliced relation in its plastic bag - this is the real thing.

Recipe: Bloomers

INGREDIENTS

Stage One

kg

grm

%

Flour

32

.000

100

Salt

0

.704

2.2

Fat

0

.224

0.7

*Improver

0

.320

1.0

Water (Approx)

18

.560

58

Yeast

0

.800

2.5

Milk Powder

0

.320

1.0

Add a 12 hour sponge at 25% on dough weight.

Yeast dependant on weather/bakery conditions.

Final Dough temp 27°C - 28°C - (80°F - 82°F)

MIXING

Spiral 2 mins. slow, 6 mins. fast.

Hi-Speed 2.5 mins. 3 mins.

Artofex 25 - Minutes.

PROCESSING

Bulk no time - 10 mins.

Scale immediately, give a first mould, rest 10 mins then process as normal.

*Compound dough conditioner designed for no time doughs.