55% of its ingredients comes from buckwheat: buckwheat flour, buckwheat grits and buckwheat flakes. It is known that consumption of buckwheat is very beneficial for our health, because it provides many important components necessary for the proper functioning of our body. The bread obtained from this mix has an extremely attractive appearance, as well as a delicate buckwheat aroma.
Premix leaven
Ingredients | Ingredients [g] |
MIX | 4 000 |
Soaking time | 2 hours |
Water | 6 800 |
Dough
Ingredients | Ingredients [g] |
Premix leaven | 10 800 |
Rye flour type 720 | 3 200 |
Wheat flour type 750 | 2 800 |
Yeast | 300 |
Salt | 44 |
Water | 1 800 |
Kneading | 3’ + 3’ |
Dough temperature | 29 - 31°C |
Initial fermentation | 15 minutes |
Method:
Knead all the dough ingredients and leave it to allow the initial fermentation. Then, weigh out the desired amount, shape a dough chunk and place it in a pan. Ferment at 33 – 35°C and humidity of about 85% for 35 - 45 minutes.
Baking: 200°C with steaming -> 20 minutes -> 180°C
Baking time: approximately 35 - 45 minutes.
Premix leaven
Ingredients | Ingredients [g] |
MIX | 2 500 |
Soaking time | 2 hours |
Water | 4 250 |
Ciasto
Ingredients | Ingredients [g] |
Wheat flour type 550 | 7 500 |
Premix leaven | 6 750 |
Yeast | 300 |
Salt | 85 |
Improver White | 35 |
Water | 1 500 |
Kneading | 3’ + 4’ |
Dough temperature | 27 - 28°C |
Initial fermentation | 15 minutes |
Method:
Knead all dough ingredients to normal consistency. Leave the dough to pre-ferment for 15 minutes and then divide it and round using the divider. Place the formed rolls on the trays and put in the fermentation chamber. Allow fermentation at 33 – 35°C and 85% air humidity for approx. 40 – 45 minutes.
Baking: 180°C with steaming
Baking time: approximately 18 - 20 minutes.
English 
Polski 
Русский 
