Ingredients

Group 1
Ingredient
KG
White flour
4.000
Country Oven Oat & Barley Bread Concentrate
2.000
Country Oven Rye Bread Concentrate
2.000
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
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

Finished Product

Finished Product

Occasion Bread, Tin Bread

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.