Mieszanka Wieloziarnista Ciemna (Polish Multigrain)

Ingredients

  • 5000 g - 50% Flour
  • 5000 g - 50% Mix Multigrain (PL)
  • 400 g - 4% Fresh Yeast
  • 5500 g - 55% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 27ºC
  • Scale: Dough pieces approx. 900 grams and rounding
  • Dough proof: Approx. 15 minutes
  • Mould as a long loaf Place the dough pieces into baking tins
  • Final proof: Approx. 60 minutes
  • Just before baking sprinkle with flour and incise as desired
  • Baking: Approx. 30 minutes at 220-230ºC