Rye with caraway orkiszowy

Technological process
The process of preparing the dough is done 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 6-7h time as preacid. Temperature of this after placing should be between 25 and 26 degrees Celsius.
After fermentation of pre rye sour add 1.5 times the volume of the flour contained
in preacid. Knead the flour until a slightly stiff consistency
and leave to ferment for about 6h as half rye sour. The temperature should be about 26ST. C.
After fermentation of half rye sour add as much flour as it already contains. Then allow to ferment for three hours as the acid for preparing the dough. During the fermentation, prepare a solution with a wheat flour with the addition of yeast for fermentation by standing for 1.5 hours. Temperature of the sour should be between 26 to 27 degrees Celsius. The consistency of the sour should be intermediate between pre rye sour and half rye sour.
To the previously substituted sokution add mature acid and mix, adding salt and flour and cumin. Mix these intermediates also mixing flour and salt and cumin for about 10-12 minutes, then allow 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 1h to achieve complete size (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 the bread is completely cold.
rye flour type 720
spelled flour, wholemeal
potato flakes

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

Production & Processing 
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