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
