Mieszanka Ciemna Zytnia (Polish Rye bread)
Ingredients

Flour | 25% | 2500 g |
Rye flour | 25% | 2500 g |
Mix Rye (PL) | 50% | 5000 g |
Fresh 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 smooth and well developed dough |
Dough temperature | Approx. 27ºC |
Scale | Dough pieces approx. 900 grams |
Intermediair proof | Approx. 15 minutes |
Moulding | Mould as square |
Decorating | Decorate with Sondecor |
Final proof | Approx. 60 minutes |
Baking | Approx. 40 minutes at 220-230ºC |