leaven bakery bread BIO 250 g - BIONAT

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

DESCRIPTION
Sourdough is obtained in a natural unique process based on many years of experience of the Company. The combination of appropriate ingredients and processes taking place at a specific time and temperature has transformed bioflora and microorganisms, resulting in the production of the highest quality product.
Sourdough additionally supports and facilitates the production of dough. It extracts and preserves the delicate aroma, subtle taste of the ingredients used in bread, while the crunchy crust and elastic crumb guarantee the highest quality of bread.
It is available in packages of 250 g. This portion is enough for baking 30 loaves of bread with a weight of 500 g. The product works well in both vending machines and in a home oven. Baking in the oven allows you to get any form of bread - round, oblong, loaf loaves. Baking in a vending machine requires a few minutes of your time to prepare ingredients and select a program, the rest of the device will do for you.
It is a product recommended by Polish Ecology.

A METHOD OF PREPARING
It is very important to remember the right ratio of acid to flour dosage as per the list below:

Dosage:
Wheat breads. 1-2% (10 - 20 g per 1 kg of flour)
Wheat and rye breads. 2-3% (20 - 30 g per 1 kg of flour)
Multigrain breads. 3-4% (30 - 40 g per 1 kg of flour)
Rye breads. 5% (50 g per 1 kg of flour)

Homemade bread baking - in the oven:
1. The prepared and weighed ingredients are made by hand for about 10 minutes or in a mixer 5 minutes at low speed and 3 minutes on medium to obtain the correct, uniform consistency.
2. Cover the kneaded dough with a cloth and leave for about 20 minutes at room temperature.
3. Then divide the dough into portions at the discretion 350g / 450g / 550g and form into oblong loaves. We moisten the top with water, putting a wet sponge or cloth on it, then coat in any sprinkles, e.g. sunflower seeds, flaxseed, wholemeal flour type 1850, bran or cereal flakes.
4. Put the prepared and decorated dough into previously greased molds and cover with a cloth.
5. Put the molds in a warm place for about 45-60 minutes to double the volume. So that the top does not "skin", after 20 minutes, sprinkle with water.
6. After rising, put the dough into a preheated oven to 210 degrees Celsius. Before inserting, the dough can be lightly sprinkled with water and cut with a knife. Put a container of water in the oven.
7. Bake depending on the weight of 35/56/50 minutes.
8. Remove the bread to cool after baking. To give shine to the skin, sprinkle with water after removing from the oven.

Homemade bread baking in a food processor.
1. Pour all the ingredients into the mold in the machine, pour water and choose the baking program.
2. If there are no programmable functions in the machine, we suggest setting the time to about 2.5 hours (with an accuracy of 15 minutes) or as you like.
3. After baking, remove the bread from the mold and set aside on a chopping board.

Nutritional value in 100 g
Energy value: 702.39 kJ;
Fat: 1.55 g;
of which saturated fatty acids: 0.16 g;
Carbohydrates: 25.66 g;
including sugars: 4.50 g;
Protein: 5.96 g;
Salt: 0.009 g

ALLERGEN INFORMATION
Contains yeast, whey, rye.

RECOMMENDED STORAGE CONDITIONS
Store at 4 - 22 ° C in a screwed jar.