Yaşı
86Yıllık
Rengi
Kaynak ülke Polonya
Lezzet
ve Tat
Karışım
18%
33%
49%
Sıvı
Un
Diğer
RYE SOURDOUGH/ZAKWAS ŻYTNI "PISKOREK"
1938 'dan beri
It is family owned business since 1938.
Özellikleri
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.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 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
Besleme malzemeleri
- 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
Çalışma yöntemi
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
Result
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.
Chleb żytni 100 %/100% rye flour bread
Bread that is made only from rye sorudough, rye flour, water and salt. Without adding baking yeast.
Chleb dyniowy/bread with pumpkin seeds
Bread made with pumpkin seeds.
Chleb słonecznikowy/Bread with sunflower seeds
Bread made with sunflowe seeds.
Chleb Graham/Graham's bread
Bread made from type 1850 whole grain wheat flour.
Yorumlar
I am honored to present you the sourdough from our family bakery.