Good old English Bloomer....
As a passionate baker, and my passion for traditional english breads.... I decided to make a white bloomer this afternoon, which turned out pretty well to be fair (better than I had expected). Still think there's room for improvement though.... What do you guys think?
I made it with the following formula;
Final dough formula;
450g Strong white flour (13.9 protein)
250g "Old dough" (25% prefermented flour, see below for formula)
9g Fresh yeast
Dough temperature of 25 degrees C. Bulk fermented at room temperature for 2hours. Scaled off at 950g, pre-shaped and rested for 10 minutes. My old dough had been stored in the refridgerator for more than 24 hours prior to incorporating into the final dough.
* "old dough" formula;
150g Strong white flour
3g Fresh yeast