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Mix Bread Chleb (Poland)

Ingredients

  • 7000 g - 70% Wheat flour 750
  • 2000 g - 20% Rye flour
  • 1000 g - 10% Sour dough rye (liquid)
  • 100 g - 1% Proson Volkoren (wholemeal)
  • 6200 g - 62% Water approx.

Working method

  • 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
  • Mould as a short loaf Place the dough pieces on baking sheets
  • Final proof: Approx. 60 minutes
  • Baking: approx. 40-50 minutes at 260ºC with steam.
  • Just for baking incise as desired