Organic 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

Leaven is obtained in a unique natural process based on many years of experience of the Company. The combination of the right ingredients and processes taking place at a specific time and temperature has transformed the bioflora and microorganisms, resulting in a product of the highest quality.
Baker's sourdough also supports and facilitates dough preparation. It brings out and preserves the delicate aroma and subtle flavor of the ingredients used in the bread, while the crispy crust and elastic crumb guarantee the highest quality bread.
It is available in 250g packs. This portion is enough to bake 30 loaves of bread weighing 500g each. It can be used in a home oven. Oven baking allows you to create any shape of bread - round, oblong, or molded. Machine baking requires a few minutes of your time to prepare the ingredients and select the program, while the appliance does the rest for you.
It is a product recommended by Polish ecology.

HOW TO PREPARE

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

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

Wheat breads about 1-2% (10 - 20 g per 1 kg of flour)

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

Multigrain breads about 3-4% (30 - 40 g per 1 kg of flour)

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

Baking homemade bread - in the oven:

1. The prepared and weighed ingredients should be kneaded by hand for about 10 minutes or in a mixer for 5 minutes at low speed and 3 minutes at medium speed until a uniform and suitable consistency is obtained. < /span>

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

3. Then divide the dough into portions of your choice (350g / 450g / 550g) and form oblong loaves. Moisten the top with water, place it on a damp sponge or cloth, then cover it with any sprinkles, for example sunflower seeds, flax seeds, wholemeal flour type 1850, bran or cereals.

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

5. Leave the molds in a warm place for about 45-60 minutes to double their volume. To prevent the tops from "flaking," sprinkle with water after 20 minutes.

6. Once the dough has risen, place it in a preheated oven at a temperature of about 210 degrees Celsius. Before placing, you can sprinkle the dough with water and make a decorative cut with a knife. Place a container with water in the oven. span >

7. Cook according to weight for 35/56/50 minutes.

8. After baking, remove the bread from the pans to let it cool. To make the crust shine, sprinkle with water as it comes out of the oven.

Baking homemade bread in a machine.

1. Pour all the ingredients into the machine mold, pour in the water and select the cooking program.

2. If the machine does not have any programmable functions, we suggest setting the time to approximately 2.5 hours (with an accuracy of 15 minutes) or at your discretion.

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

NUTRITIONAL VALUE PER 100 g
Energy 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 at 4-22 degrees C in a screw-top jar.