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Русский Bread with high dietetic and health values
Traditionally baked from rye flour enriched with the addition of grains. It perfectly meets the tastes of demanding consumers.
Recipe for Huzar bread
Premix leaven:
Ingredients | Ingredients [g] |
MIX | 3 000 |
Water (app.50°C) | 3 000 |
Resting time | 3 - 12 hours |
Dough:
Ingredients | Ingredients [g] |
Premix leaven | 6 000 |
Wheat flour T 750 | 7 000 |
Salt | 50 |
Yeast | 300 * |
Water | 3 000 |
Dough temperature | 28°-29°C |
Time of fermentation | 30 minutes |
Method:
Knead all bread dough ingredients to normal consistency. Form a loaf and then put in a floured pan. Sprinkle the top surface with water and sprinkles. At 3/4 of the proofing, flip the loaf and cut in the middle. Bake with steam, after 1 minute reduce the steam supply and bake thoroughly.
Baking temperature: 240°C
Baking time: approximately 30 minutes.
Recipe for Huzar rolls
Premix leaven:
Ingredients | Ingredients [g] |
MIX | 3 000 |
Water (app.50°C) | 3 000 |
Resting time | 3 - 12 godz. |
Ingredients | Ingredients [g] |
Hydrated bread premix | 6 000 |
Wheat flour type 550 | 7 000 |
Salt | 60 |
Yeast | 500 * |
Water | app. 2 500 |
Dough temperature | 26°- 27° C |
Time of fermentation | about 50 minutes |
Baking with steam | about 15-20 minutes |
Method:
Make the dough with a loose consistency. After aging, press the 2,000-gram dough and divide it using a machine into 30 rounded chunks. Generously sprinkle the formed balls with rye flour type 720. Sprinkle the top surface with water and sprinkles. After 3/4 of the proofing, cut in the middle and then bake in a baking chamber saturated with water vapor
Baking temperature: 230°C
Baking time: 15 minutes
*) CAUTION! The specified dosage applies only to Perfekta Green yeast. If you use other yeast, the dosage is increased by 25%.
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