Ritesa

Universal sourdough for rye and mixed bread, providing high quality baking

Gives the bread excellent organoleptic qualities, characteristic of the natural fermentation of the dough.

Ritesa is made on the basis of a natural rye leaven. Thanks to the selection of the best ingredients and selected homo- and heterofermentative bacterial cultures of lactic acid, we obtain the optimal level of sourness in the dough and the finished product.

RYE BREAD 80%

Składniki	Surowce [g]
Rye flour T720	8 000
Wheat flour T750	2 000
Mieszanka Ciabatta	50
Water	7 500
Salt	200
Yeast	300
Ritesa	240
Kneading	8’-12’ (slow speed)
Dough temperature	27 - 28°C
Time of fermentation	10’

Method:

Knead all bread dough ingredients to normal consistency. After the initial fermentation, weigh the desired amount, shape a loaf and then put it in the pan. Ferment for about 40 minutes and then bake with steam.

Baking temperature: 240°C - 210°C

Baking time: 45 minutes

WHOLEMEAL BREAD

Ingredients	Ingredients [g]
Rye flour T2000	6 000
Rye flour T720	4 000
Water	8 000
Salt	200
Yeast	300
Ritesa	300
Kneading	5’ – 8’ (slow speed)
Dough temperature	27 - 28°C
Time of fermentation	10’

Method:

Baking temperature: 240°C - 210°C

Baking time: 45 minutes

POLISH BREAD

Ingredients	Ingredients [g]
Wheat flour T750	7 000
Rye flour T720	3 000
Water	6 000
Salt	200
Yeast	300
Ritesa	90
Kneading	4’ + 2’
Dough temperature	27 - 28°C
Time of fermentation	15-20’

Method:

Knead all bread dough ingredients to normal consistency. After the initial fermentation, weigh the desired amount, shape a loaf and then put it in the pan. Ferment for about 45 minutes and then bake with steam.

Baking temperature: 240°C

Baking time: 40 minutes

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