S400 » Lesaffre Polska S.A. - producent drożdży piekarskich prasowanych, płynnych i suszonych oraz polepszaczy, mieszanek piekarskich i cukierniczych.

100% natural rye sourdough, with characteristic flavor and aroma qualities, typical for natural fermentation of dough

It is added directly to the flour before kneading, without the need for hydration.

Dry sourdough S400 is rye, naturally fermented flour. It is used for quick production of rye mixed bread, and as a dough sourness increasing agent in two-phase production with the use of natural sourdoughs.

RYE BREAD 80%

Składniki	Surowce [g]
Rye flour T720	8 000
Wheat flour T750	2 000
Mix Rye	50
Water	7 500
Salt	200
Yeast	300
S400	350
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
s400	500
Kneading	5’ – 8’ (slow speed)
Dough temperature	27 - 28°C
Time of fermentation	10’

Method:

Baking temperature: 240°C - 210°C

Baking time: 45 minutes

POLISH BREAD

Składniki	Surowce [g]
Wheat flour T750	7 000
Rye flour T720	3 000
Water	6 000
Salt	200
Yeast	300
s400	180
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

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