Polish ear bread
Ingredients
- 3 kg
- MAGNATE GRANIX
- 4 kg
- WHEAT FLOUR TYPE 750
- 4,8 kg
- NATURAL ACID
- 1 kg
- FLAXSEED
- 0,8 kg
- SUNFLOWER
- 0,4 kg
- YEAST
- ok. 4,2 kg
- WATER
A method of preparing
1
PARAMETERS
Weeding time: 7+3
Cake temperature: 27 - 28°C
Weight of the cake: according to the plant
Aging of the cake: 15 - 20 min
Final fermentation: 45 - 50 min
Baking temperature: 240 - 220°C with steaming oven
Baking time: according to weight
2
From the given ingredients mix the dough.
3
Divide into billets and put on the sheets in special edges.
4
Halfway through the final fermentation, sprinkle the loaves gently and evenly with rye flour.
5
Mark the bread before putting it in the oven.
6
Bake with steaming of the baking chamber, after 3 - 4 minutes drain the steam
Bon appétit!
