Description
Karelian bread
|
Raw materials |
Number, % |
|
Rye flour |
20,0 |
|
Wheat flour |
60,0 |
|
Mix "Grist mix" |
20,0 |
|
Sugar |
12,0 |
|
Salt |
2,0 |
|
Yeast |
1,2 |
|
Raisins |
5,0 |
|
Water |
64.0 |
|
All |
183,3 |
Technological proces
|
Name |
Value |
|
Kneading dough, min: ordinary intensive |
8 5 |
|
Pre-fermentation time, min |
20 |
|
The temperature of dough, ° С |
28-29 |
|
Duration of endurance, min |
80-90 |
|
Baking temperature, °С: |
200-220 |
|
Weight, kg |
0,450 |
|
Baking time, min |
30-35 |