Mix Bread Chleb (Poland)
Ingredients

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. |