Ritesa

Universal sourdough for rye and mixed bread, providing high quality baking

Gives the bread excellent organoleptic qualities, characteristic of the natural fermentation of the dough.

Ritesa is made on the basis of a natural rye leaven. Thanks to the selection of the best ingredients and selected homo- and heterofermentative bacterial cultures of lactic acid, we obtain the optimal level of sourness in the dough and the finished product.

RYE BREAD 80%

Składniki

Surowce [g]

Rye flour T720

8 000

Wheat flour T750

2 000

Mieszanka Ciabatta

50

Water

7 500

Salt

200

Yeast

300

Ritesa

240

Kneading

8’-12’ (slow speed)

Dough temperature

27 - 28°C

Time of fermentation

10’

Method:

Knead all bread dough ingredients to normal consistency. After the initial fermentation, weigh the desired amount, shape a loaf and then put it in the pan. Ferment for about 40 minutes and then bake with steam.

Baking temperature: 240°C - 210°C

Baking time: 45 minutes

WHOLEMEAL BREAD

Ingredients

Ingredients [g]

Rye flour T2000

6 000

Rye flour T720

4 000

Water

8 000

Salt

200

Yeast

300

Ritesa

300

Kneading

5’ – 8’ (slow speed)

Dough temperature

27 - 28°C

Time of fermentation

10’

Method:

Knead all bread dough ingredients to normal consistency. After the initial fermentation, weigh the desired amount, shape a loaf and then put it in the pan. Ferment for about 40 minutes and then bake with steam.

Baking temperature: 240°C - 210°C

Baking time: 45 minutes

POLISH BREAD

Ingredients

Ingredients [g]

Wheat flour T750

7 000

Rye flour T720

3 000

Water

6 000

Salt

200

Yeast

300

Ritesa

90

Kneading

4’ + 2’

Dough temperature

27 - 28°C

Time of fermentation

15-20’

Method:

Knead all bread dough ingredients to normal consistency. After the initial fermentation, weigh the desired amount, shape a loaf and then put it in the pan. Ferment for about 45 minutes and then bake with steam.

Baking temperature: 240°C

Baking time: 40 minutes