Lithuanian Bread
Lithuanian Bread — a Zeelandia recipe. Uses Optimax Free Bread Improver 20 kg.
- scalding rest time (rye flour type 2000)
- 2 h
- mixing time (slow speed)
- 9 min
- mixing time (fast speed)
- 1 min
- dough temperature
- 28-30 °C
- pre-fermentation time
- 10 min
- dough piece weight
- 1.2 kg
- proofing time (final)
- 55-65 min
- proofing time (last part, outside proofer)
- 15 min
- baking temperature (start)
- 260 °C
- baking temperature (falling to)
- 200 °C
- steam release time
- 5 min
- baking time
- 50 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Optimax Free Bread Improver 20 kg | 1 kg |
| Maltax | 6 kg |
| ExtraMalt | 5 kg |
| Wheat flour type 850 | 20 kg |
| Rye flour type 2000 | 20 kg |
| Rye flour type 720 | 30 kg |
| Rye sourdough | 50 kg |
| Salt | 2.4 kg |
| Yeast | 4.5 kg |
| Sugar | 4 kg |
| Potato syrup | 2 kg |
| Ground caraway | 0.15 kg |
| Water | 56 kg |
Method
Sourdough yield 165. Scald all of the rye flour type 2000 in 40 kg of boiling water and leave for 2 hours.
Mix the dough for 9 minutes on slow speed and 1 minute on fast speed. Dough temperature 28-30°C.
Pre-ferment the dough for about 10 minutes.
Divide the dough into pieces of 1.2 kg, round them, elongate them and place them in baskets dusted with rye flour.
Final proof 55-65 minutes (the last 15 minutes of proofing outside the proofer).
Bake at 260°C falling to 200°C, with steam in the oven chamber; release the steam after 5 minutes. Baking time about 50 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.