Recipes
BIELORUSSIAN Bread
| INGREDIENTS | GRAM | % |
|---|---|---|
| Wheat flour | 2.000 | 100 |
| Inventis Zavarka Classic | 800 | 40 |
| Fresh yeast | 50 | 2,5 |
| Sugar | 40 | 2 |
| Water | 1.300 | 65 |
| Mixing | 6 + 4 min |
| Temperature of dough | 26-28°C |
| Bulk fermentation | 20-30 min |
| Dividing | 450-550 g |
| Shaping | see photo |
| Final proofing | 50-60 min / 35°C |
| Baking | 30-35 min / 220-200°C |
Sensory
description
 |
rustic crust, light crumb with irregular structure |
 |
soft, moist crumb |
 |
dominating wheat flavor combined with malty and mild acid note, which becomes a bit stronger in the end |
 |
crunchy, rustic crust |