Mieszanka Ciemna Zytnia (Polish Rye bread)
Ingredients
- 2500 g - 25% Flour
- 2500 g - 25% Rye flour
- 5000 g - 50% Mix Rye (PL)
- 400 g - 4% Fresh Yeast
- 5700 g - 57% Water approx.
Decoration:
- Sondecor
Working method
- Leave the mix to soak in water for 40 minutes
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: Approx. 27ºC
- Scale: Dough pieces approx. 900 grams
- Intermediair proof: Approx. 15 minutes
- Mould as square
- Decorate with Sondecor
- Final proof: Approx. 60 minutes
- Baking: Approx. 40 minutes at 220-230ºC
