Description
Borodynskyy bread
|
Raw materials |
Number, % |
|
Rye flour |
55,0 |
|
Wheat flour |
30,0 |
|
Mix “Borodynskyy” |
15,0 |
|
Sugar |
6,0 |
|
Salt |
2,5 |
|
Yeast |
1,2 |
|
Coryander |
0,8 |
|
Water |
70,0-75,0 |
|
All |
180,5 |
Technological process
|
Name |
Value |
|
Kneading dough, min: ordinary intensive |
8 5 |
|
Pre-fermentation time, min |
20-25 |
|
The temperature of dough, ° С |
28-29 |
|
Duration of endurance, min |
70-90 |
|
Baking temperature, °С: |
200-220 |
|
Weight, kg |
0,450 |
|
Baking time, min |
30-32 |