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 through 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 specific time and temperature transformed the bioflora and microorganisms, resulting in the production of a product of the highest quality.
Baker's sourdough supports and facilitates dough preparation . It brings out and preserves the delicate aroma and flavor of the ingredients used in the bread.
, while the crispy crust and springy crumb guarantee the best bread quality.
It is available in 250g packages. One such portion is enough to bake 30 loaves of 500g bread. The product is suitable for both sale and commercial use. Oven baking allows you to obtain any type of bread—round, oblong, or moldy. Oven baking requires a few minutes of your time to prepare the ingredients .
prepare and select the program, the device will do the rest for you.
It is a product recommended by Polish Ecology.

PREPARATION

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

span style = "font-size: 10pt; font-family: 'Open Sans', sans serif; line-height: 1 15%; " Dosage:

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

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

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

Rye breads approx. 5% (50 g per 1 kg 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 at low speed and 3 minutes at medium speed to achieve the right, even consistency.

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

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

4. Place the prepared and decorated cake into the previously greased tins and cover with a cloth.

5. Place the molds in a warm place for about 45-60 minutes to double their volume. To prevent the tops from peeling off, spray them with water after 20 minutes.

6. After the dough has risen, place it in an oven preheated to approximately 210 degrees Celsius. Before placing it in the oven, you can sprinkle the dough with water and make a decorative cut with a knife. Place a container of water in the oven.

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

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

Baking homemade bread in a machine.

1. All INGREDIENTS
Place in the mold in the machine, add water and select the baking program.

2. If the machine does not have programmable functions, we recommend setting the time to approximately 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 sugars: 4.50 g;
Protein: 5.96 g;
Salt: 0.009 g

ALLERGY INFORMATION
Contains yeast, whey, rye.

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