RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" recipe

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK"

NOWA WIEŚ, Polen
Auf der Karte anzeigen
Drucken

Alter

86Jahre
Farbe

Ursprungsland Polen

Geschmack
und Aroma

Asien
Australien
Antarktis
Afrika
Europa
Nordamerika
Südamerika

aus der ganzen Welt

  • 3005 sauerteige
  • 112 länder
  • 2502 Städte

Mischung

18%
33%
49%
Flüssigkeit Mehl Weitere
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK"

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

seit 1938

It is family owned business since 1938.

Charakteristische Eigenschaften

Piskorek Bakery's rye sourdough is constantly processed since 1938 in Nowa Wieś, Poland. It has a specific microflora contained of lactic acid bacteria (Lb. planatarum, Lb. brevis), wild yeast (S. cerevisiae) and acetic acid bacteria.

Geschmack und Aroma

RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" top shot
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" jar shot
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" front shot

Rezept

Zutaten für den Starter

  • 44% Water
  • 56% Sourdough starter
  • 60% Previous step
  • 40% Rye flour
  • 50% Previous step
  • 25% Rye flour
  • 25% Water
  • 36% Previous step
  • 41% Rye flour
  • 23% Water
  • 60% Last step
  • 40% Bread dough

Zutaten für die Auffrischung

  • 34% Previous step
  • 40% Rye flour
  • 26% Water
1
We refresh our sourdough with system: -from "kwas" to "kwas" (maxiumum 5 times)
34% Previous step 40% Rye flour 26% Water

Aufarbeitung

1
First step is called "zaczątek". We use starter from the previous cycle and water
44% Water 56% Sourdough starter
2
AFTER 16 HOURS: The second step, "przedkwas" is made from the product of previous stage, and fed with rye flour.
60% Previous step 40% Rye flour
3
AFTER 9 HOURS: The next step is called "półkwas". We made it by add to "przedkwas" rye flour and water.
50% Previous step 25% Rye flour 25% Water
4
AFTER 6 HOURS: The next step is called "kwas". We add to "półkwas" water and flour. Temperature of "półkwas" - 26-28 d. Celsius.
36% Previous step 41% Rye flour 23% Water
5
AFTER 3 HOURS: The last step is called "Ciasto właściwe". The temperature of the phase "kwas" should be 28-30 d. Celsius. We add our "kwas" to the dough that we prepare bread from and use.
60% Last step 40% Bread dough

Ergebnis

Chleb nowowiejski na zakwasie/"Nowowiejski" Bread

It is main product in our bakery, made of special mixture of rye sourdough, wheat flour, baking yeast, water and salt.
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb nowowiejski na zakwasie/"Nowowiejski" Bread first overview
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb nowowiejski na zakwasie/"Nowowiejski" Bread second overview
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb nowowiejski na zakwasie/"Nowowiejski" Bread first slice
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb nowowiejski na zakwasie/"Nowowiejski" Bread second slice

Chleb żytni 100 %/100% rye flour bread

Bread that is made only from rye sorudough, rye flour, water and salt. Without adding baking yeast.
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb żytni 100 %/100% rye flour bread first overview

Chleb dyniowy/bread with pumpkin seeds

Bread made with pumpkin seeds.
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb dyniowy/bread with pumpkin seeds first overview

Chleb słonecznikowy/Bread with sunflower seeds

Bread made with sunflowe seeds.
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb słonecznikowy/Bread with sunflower seeds first overview

Chleb Graham/Graham's bread

Bread made from type 1850 whole grain wheat flour.
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK" Chleb Graham/Graham's bread first overview

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

Kommentare

Antoni Piskorek

I am honored to present you the sourdough from our family bakery.