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Mieszanka Ciemna Zytnia (Rye bread)
Ingredients
| Mix Rye (PL) | 50% | 5000 g |
| Wheat flour | 25% | 2500 g |
| Rye flour | 25% | 2500 g |
| Yeast | 4% | 400 g |
| Water approx. | 57% | 5700 g |
| Decoration | ||
| Sondecor | % | g |
| Working method | |
| Soaking | Leave the mix to soak in water for 40 minutes. |
| Kneading | Mix all ingredients into a well developed dough. |
| Dough temperature | Approx. 27ºC. |
| Scale | Approx. 900 grams. |
| Intermediair proof | Approx. 15 min. |
| Moulding | As square. |
| Decorating | With Sondecor. |
| Final proof | Approx. 60 min. |
| Baking | Approx. 40 min. at 220-230ºC. |
