Prawdziwie Żytni - Classic Rye Bread
Prawdziwie Żytni - Classic Rye Bread — a Zeelandia recipe. Uses Zeelandia Hearty Rye Bread Mix 25 kg.
- mixing time (low speed)
- 10 min
- mixing time (high speed)
- 5 min
- dough temperature
- 26-28 °C
- initial proofing time
- about 15 min
- dough piece weight
- 0.58 kg
- final proofing time
- about 40 min
- baking temperature
- 240-220 °C
- steam release time
- about 5 min
- baking time
- 40 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Zeelandia Hearty Rye Bread Mix 25 kgPrawdziwie Żytni 25kg | 70 kg |
| Rogoferm | 1 kg |
| Rye flour type 720 | 30 kg |
| Yeast | 3 kg |
| Salt | 0.6 kg |
| Water | 68 kg |
Method
Mix all ingredients for 10 minutes on low speed and 5 minutes on high speed. Dough temperature: 26-28°C.
Initial proofing: about 15 minutes.
Divide the dough into pieces of 0.58 kg, shape them and place them on loading peels (or boards, or baskets).
Final proofing: about 40 minutes.
Score the dough pieces before baking.
Bake at 240-220°C with steam in the oven chamber (release the steam after about 5 minutes). Baking time: 40 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.