A la une
Âge
53Ans
Couleur
Pays d'origine Pologne
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Atu (atu)
Depuis 1971
Most of the bread recipes we use have leaven in them
Caractéristiques
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.
Goût et saveur
Recette
Ingrédients de base
- 50kg Mąka żytnia
- 50kg Lokal wody
Ingrédients pour nourrir le levain
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
Méthode de travail
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
Result
Chleb Graham
Chleb "Tygrys"
Chleb cebulowy "ATU"
dekoracje do chleba
Chleb "Myslachowicki"
chleb żytni z maślanką
Chleb "Baltonowski"
tomato bread
Commentaires
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.