Mold peasant bread
Ingredients
- 6 kg
- PEASANT MIX
- 9 kg
- BOILING WATER
- 5 kg
- WHEAT FLOUR TYPE 750
- 2 kg
- RYE FLOUR TYPE 720
- 4,8 kg
- NATURAL ACID
- 0,4 kg
- LARD
- 0,26 kg
- SALT
- 0,25 kg
- YEAST
- ok. 3,5 kg
- WATER
A method of preparing
1
PARAMETERS
Weeding time: 8+2
Cake temperature: 29 - 30°C
Weight of the cake: according to the plant
Aging of the cake: 10 min
Final fermentation: 40 - 45 min
Baking temperature: 220°C with steaming oven
Baking time: according to weight
2
Infuse the mixture in the given amount of water for about 12 hours.
3
From all the ingredients listed, mix the dough.
4
Place the dough pieces in the molds, smooth the top gently with a wet hand, and then sprinkle with rye flour type 2000.
5
Bake with steaming of the baking chamber. After about 5 minutes remove steam from the chamber.
Bon appétit!
