Okawsaw malt for baking baked bread

Description

Malt swax is designed for malt varieties of bread. Borodinsky, Riga, etc.The malt improves the texture of the bread, his crumb, gives a special aroma, saturated color. Bread crust is made especially beautiful.Engineering dry sourdough. OparaPour source into a glass container with a volume of at least 1l.Add 100 ml. Warm water (38 ° C).Stirring, dissolve dry sourdough, leave 1h.Add 100 g of flour and 40 ml. Waters, leave for 16 hours at a temperature of 25-35 ° C under the film.Note: many bubbles should form in Zakvask, the consistency should be similar to thick sour cream.We mix the dough for bread "rye honey-malt"Issue on a hot "water bath" malt rye 10gr at 30g honey (you can use a quasy wort)Stirring to the state of the molasses, add 125ml of water and mix.To the resulting mixture add 275 g. Rye flourPut the dough on the proofing in a warm place (35-40 ° C) for 2 hours.Mix the dough with salt (10 g).You can add raisins.Share it in the form for proofing.Close the film and put in a warm place (35-40 ° C).After 2 hours you can bake bread.Note: Sprinkling the dough from Coriander and Tmina before baking you will get "Borodinsky Bread"We depose breads.Bake at 200 ° C - 50 min. with steam.Cool bread before use.The recipe is designed for 500 g bread.Pickup: Balashikha, KP Pavlino Forest 167, of. oneDelivery SDEK in RussiaBy mail in Russia

Specifications

• View of the product

  Leaven

• Brand / TM.

  Polyfood.

• Secondary packaging

• Primary packaging

  bag

• Purpose

  Bakery

• Weight (kg)

• Quantum Supplies

  20 kg

• Brand / TM.

  Polyfood