Mix Bread Chleb (Poland) | Sonneveld
Create perfect bread with this precise method, from smooth dough at 27°C to 60-minute proofs and steamed baking at 260°C for a delicious result.
Ingredients
- 7000 g - 70% Wheat flour 750
- 2000 g - 20% Rye flour
- 1000 g - 10% Sour dough rye (liquid)
- 100 g - 1% Proson Volkoren (wholemeal)
- 6200 g - 62% Water approx.
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