Huzar

Bread with high dietetic and health values

Traditionally baked from rye flour enriched with the addition of grains. It perfectly meets the tastes of demanding consumers.

Recipe for Huzar bread

Premix leaven:

Ingredients

Ingredients [g]

MIX

3 000

Water (app.50°C)

3 000

Resting time

3 - 12 hours

Dough:

Ingredients

Ingredients [g]

Premix leaven

6 000

Wheat flour T 750

7 000

Salt

50

Yeast

300 *

Water

3 000

Dough temperature

28°-29°C

Time of fermentation

30 minutes

Method:

Knead all bread dough ingredients to normal consistency. Form a loaf and then put in a floured pan. Sprinkle the top surface with water and sprinkles. At 3/4 of the proofing, flip the loaf and cut in the middle. Bake with steam, after 1 minute reduce the steam supply and bake thoroughly.

Baking temperature: 240°C

Baking time: approximately 30 minutes.

Recipe for Huzar rolls

Premix leaven:

Ingredients

Ingredients [g]

MIX

3 000

Water (app.50°C)

3 000

Resting time

3 - 12 godz.

Dough:

Ingredients

Ingredients [g]

Hydrated bread premix

6 000

Wheat flour type 550

7 000

Salt

60

Yeast

500 *

Water

app. 2 500

Dough temperature

26°- 27° C

Time of fermentation

about 50 minutes

Baking with steam

about 15-20 minutes

Method:

Make the dough with a loose consistency. After aging, press the 2,000-gram dough and divide it using a machine into 30 rounded chunks. Generously sprinkle the formed balls with rye flour type 720. Sprinkle the top surface with water and sprinkles. After 3/4 of the proofing, cut in the middle and then bake in a baking chamber saturated with water vapor

Baking temperature: 230°C

Baking time: 15 minutes

*) CAUTION! The specified dosage applies only to Perfekta Green yeast. If you use other yeast, the dosage is increased by 25%.