Mischung

100%
Flüssigkeit Mehl Weitere
Atu (atu)

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

seit 1971

Most of the bread recipes we use have leaven in them

Charakteristische Eigenschaften

It prevents molding of the bread, extends its freshness, gives it an amazing taste and is very healthy. We are proud of it, for 50 years it has been made by bakery workers, not machines.

Geschmack und Aroma

Atu (atu) top shot

Rezept

Zutaten für den Starter

  • 50kg Mąka żytnia
  • 50kg Lokal wody

Zutaten für die Auffrischung

1
1.beginning (part of the previous mature acid) 2.pre-acid - ratio of flour and water about 1 to 1, 7 h, temperature 25 degrees, 3. semi-acid (flour plus water, 5 h ,temperature 27 degrees, 4. acid 5. ready-made bread

Aufarbeitung

1
Our kvass is 50 years old and is produced from the fermentation of type 720 rye flour, it is distinguished by the special location of the bakery, which borders on three sides with a forest. The smell and microclimate of the surroundings and the fact that it is produced classically in open bowls make it unique.
50kg Mąka żytnia 50kg Lokal wody
2
We produce kvass using the traditional 5-phase method and depending on the amount of bread needed, the important ingredient of which is acid. The stages of acid formation are: 1.beginning (part of the previous mature acid) 2.pre-acid - ratio of flour and water about 1 to 1, 7 h, temperature 25 degrees, 3. semi-acid (flour plus water, 5 h ,temperature 27 degrees, 4. acid 5. ready-made bread

Ergebnis

Chleb Graham

Atu (atu) Chleb Graham first overview
Atu (atu) Chleb Graham second overview
Atu (atu) Chleb Graham first slice

Chleb "Tygrys"

Atu (atu) Chleb "Tygrys" first overview
Atu (atu) Chleb "Tygrys" second overview
Atu (atu) Chleb "Tygrys" first slice

Chleb cebulowy "ATU"

Atu (atu) Chleb cebulowy "ATU" first overview
Atu (atu) Chleb cebulowy "ATU" second overview

dekoracje do chleba

Chleb "Myslachowicki"

Atu (atu) Chleb "Myslachowicki" first overview
Atu (atu) Chleb "Myslachowicki" second overview

chleb żytni z maślanką

Atu (atu) chleb żytni z maślanką first overview
Atu (atu) chleb żytni z maślanką first slice

Chleb "Baltonowski"

Atu (atu) Chleb "Baltonowski" first overview
Atu (atu) Chleb "Baltonowski" second overview

tomato bread

Atu (atu) tomato bread first overview

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

Kommentare

I am a baker, I am continuing my family business, I like discovering new flavors and experimenting with baking bread, and the basis for this is good leaven.