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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 |
