Basket bread with buttermilk
Ingredients
- 6 kg
- SLAVIC MIX
- 6,5 kg
- WATER FOR SOAKING
- 6 kg
- WHEAT FLOUR TYPE 750
- 1 kg
- RYE FLOUR TYPE 720
- 4,8 kg
- NATURAL ACID
- 1 kg
- BUTTERFLOWER
- 0,3 kg
- SALT
- 0,4 kg
- YEAST
- 0,2 kg
- BAKING AGENT BUN
- ok. 5,7 kg
- WATER
A method of preparing
1
PARAMETERS
Weeding time: 4 + 6
Cake temperature: 26 - 27°C
Weight of the cake: according to the plant
Aging of the cake: 15 min
Final fermentation: 40 - 45 min
Baking temperature: 230 - 210°C with steaming oven
Baking time: according to weight
2
Soak the mixture in the given amount of water for 40 minutes (water temperature about 30°C).
3
From all the ingredients above prepare a cake.
4
Divide the mass into pieces of the desired weight, round it up and lay it down in a circular baking basket.
5
Before putting in the oven, lay the billets on the batching apparatus with a flue upwards and gently sprinkle with rye flour.
6
Bake with steaming of the baking chamber. At the end of baking, drain the steam to obtain a crispy crust.
Bon appétit!
