Rye with caraway orkiszowy

Technological process
The process of preparing the dough is done for four-way
Download a nucleus of mature acid, then add twice as much rye flour / Type 720 / than the incipient acid. Knead the flour until a slightly looser consistency. We leave it to ferment for 6-7 h time as przedkwas. Temperature przedkwasu after placing should be between 25 and 26 degrees Celsius.
After wyfermentowaniu przedkwasu add 1.5 times the content of the flour contained
in przedkwasie. Knead the flour until a slightly stiff consistency
and leave to ferment for about 6 h as półkwas. The temperature should be about 26ST. C.
After wyfermentowaniu półkwasu add as much flour if it already contained. Thereafter allowed to ferment for three hours until the acid for preparing the dough. During the fermentation of preparing podmłode (solution) with a wheat flour with the addition of yeast for fermentation by standing for 1.5 hours. Temperature acid should be between 26 to 27 degrees Celsius. The consistency of acid should be intermediate between przedkwasem and półkwasem.
The previously substituted podmłody add mature acid and mix, adding salt and flour and cumin. Mix these intermediates also wrabiając flour and salt and cumin for about 10-12 minutes, then allowed to stand for a period of 20 to 30 minutes for aging dough. Again, pierce the dough on low speed mixer and dispense on billets of appropriate weight. We form and put the sheets. Next, we put away form the dough to expand on about 1 h to achieve complete Gary (appropriate growth). Forms of overgrown dough is put into the oven at 200-220 degrees C and bake in time from 35 minutes to 1 hour depending on the weight of the dough.
After baking the bread quickly chill to achieve the best possible condition baking. We pack or cut after completely cold bread.
rye flour type 720
spelled flour, wholemeal
potato flakes

The recipe is from:
Piekarnia Dźwierzuty
ul. Kajki 2
12-120 Dźwierzuty
[email protected]

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