Sultan's rye bread
Ingredients
- 3 kg
- GRANIX POLISH RYE
- 2,5 kg
- WATER FOR SOAKING
- 6 kg
- RYE FLOUR TYPE 720
- 1,6 kg
- NATURAL ACID
- 0,2 kg
- RAISINS
- 0,4 kg
- HONEY
- 0,35 kg
- YEAST
- +/- 4,5 kg
- WATER
A method of preparing
PARAMETERS
Weeding time: 8+2
Cake temperature: 30 - 31°C
Weight of the cake: according to the plant
Aging of the cake: 20 - 30 min
Final fermentation: 50 - 60 min
Baking temperature: 230°C with steaming oven
Baking time: according to weight
Before preparing the dough, soak the mixture in the given amount of water for 30 - 40 minutes (water temperature approx. 45 - 50°C).
Then add the remaining ingredients and mix the dough. During the preparation of the dough, the water temperature and the time of the final fermentation must be observed
Put the pieces of cake into the molds using water, smooth the top with a wet hand and sprinkle with rye flour. After placing in the oven, steam the baking chamber and after about 3 - 4 min remove the steam from the chamber
Bon appétit!
