BIO sourdough 250 g - BIONATE

INGREDIENTS
Rye bran*, water, acidity regulator: lactic acid, rye flour*, apple cider vinegar*, potato starch*, acidity regulator: citric acid, whey powder, yeast, rapeseed oil* (certified organic ingredient)

DESCRIPTION

baker's sourdough is obtained in a unique natural process based on the company's many years of experience. The combination of the right INGREDIENTS
and the processes that take place at a certain time and temperature transformed the bioflora and microorganisms, resulting in the creation of a product of the highest quality.
Baker's sourdough also supports and facilitates dough PREPARATION . It brings and preserves the delicate aroma and flavor of the INGREDIENTS used in the bread
, while the crispy crust and springy crumb guarantee the best quality bread.
It is available in packs of 250 g. Such a portion is enough to bake 30 loaves of bread of 500 g each. The product is suitable for sale as well as machines and and in a household oven. Baking in the oven allows you to get any type of bread - round, oblong or moldy. Baking in the machine will require a few minutes of your time to set up the INGREDIENTS
Prepare and select the program, the device does the rest for you.
It is a product recommended by the Polish Ecology. span>

PREPARATION

It is very important to remember the correct aspect ratio of acid to flour dosage according to the table below:

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Wheat bread approx. 1-2% (10 - 20 g per 1 kg flour)

Wheat-rye bread approx. 2-3% (20-30 g per 1 kg of flour)

Multigrain breads approx. 3-4% (30 - 40 g per 1 kg flour)

Rye breads approx. 5% (50 g per 1 kg of flour)

Homemade bread - in the oven:

1. Prepared and weighed INGREDIENTS
Must be kneaded by hand for about 10 minutes or in a mixer for 5 minutes on low speed and 3 minutes on medium to get the right, even consistency. span>

2. Cover the kneaded dough with a cloth and leave at room temperature for about 20 minutes.

3. Then divide the dough into 350g / 450g / 550g portions as you like and form into long loaves. Moisten the top with water, place on a wet sponge or cloth, then rub in and sprinkle with whatever you like, e.g. with sunflower seeds, linseed, in wholemeal flour type 1850, bran or muesli.

4. Put the prepared and decorated cake in the molds previously greased and cover with a cloth.

5. Set the ramekins in a warm place for about 45-60 minutes to double in size. To prevent the top from "peeling off", after 20 minutes, spray with water.

6. After the dough has risen, place it in an oven preheated to around 450 degrees Fahrenheit. Before pickling, you can drizzle the dough with water and make a decorative incision with a knife Place a bowl of water in the oven. span >

7. Bake for 35/56/50 minutes depending on weight.

8. After baking, remove the bread from the molds to cool. To give the crust a glossy finish, spray with water after removing.

Bake homemade bread in a machine.

1. All INGREDIENTS
place in the mold in the machine, pour in water and select the baking program.

2. If the machine has no programmable functions, we recommend setting the time to around 2.5 hours (with an accuracy of 15 minutes) or at your own discretion. p>

3. After baking, remove the bread from the pan and place it back on a cutting board.

NUTRITIONAL VALUE IN 100 g
Calorific value: 702.39 kJ;
fat: 1.55 g;
of which saturated fatty acids: 0.16 g;
carbohydrates: 25.66 g; < br /> of which sugar: 4.50 g;
protein: 5.96 g;
Salt: 0.009 g

ALLERGY INFORMATION
Contains yeast, whey, rye.

RECOMMENDED SAVE
Store at 4 - 22 degrees C in a screw-top jar.