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Sourdough leavening: 190g of wholemeal sourdough rye bread 150% rye flour 220g average (sitkowej) - wholemeal rye mixed it with rye clear water Ingredients 160g mixed it thoroughly and left for 4 hours at 32C. Dough appropriate: 570g water 300g 400g grout white wheat bread flour 95g whole wheat flour - wholemeal spelled gave 0.5 - 4g yeast (optional) 12g salt
He kneaded loose and sticky dough (I recommend the method Bertineta). simplot portage la prairie When gluten was already well developed dough put it in the oiled bowl and left to rise for 1 1/2 hours at 25C. I divided the dough into two parts, and then each piece I spread on oiled counter into a thin rectangle and naoliwionymi (or wet) hands curled in a roll. I put the plaques prepared and left to ferment for 60 - 90 minutes. At that time, I warmed oven to 260C (max power consumption of the furnace) - in my 250C. The risen loaves sprinkled with water and slid into the oven 20 minutes in hell 260C, for 20 minutes at 240 and about 20 minutes at 220C. Still warm loaves smeared "thin" starch. - I baked 15-15-15 and do not lubricate anything simplot portage la prairie :)
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