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
Product Used
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).
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
Product Used
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).
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