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Mix Bread Chleb (Poland)


Wheat flour 750 70% 7000 g
Rye flour 20% 2000 g
Sour dough rye (liquid) 10% 1000 g
Yeast 3,5% 350 g
Salt 1,7% 170 g
Proson Volkoren (wholemeal) » 1% 100 g
Water approx. 62% 6200 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Dividing Dough pieces approx. 600 grams and rounding
Dough proof Approx. 15 minutes
Moulding Mould as a short loaf Place the dough pieces on baking sheets
Final proof Approx. 60 minutes
Decorating Just for baking incise as desired
Baking Approx. 40-50 minutes at 260ºC with steam.
BRC Halal Kosher RSPO Skal

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