Recipes
RIGA Bread
| INGREDIENTS | GRAM | % |
|---|---|---|
| Wheat flour | 1.200 | 60 |
| Rye flour | 800 | 40 |
| Inventis Zavarka Dark Malt | 800 | 40 |
| Fresh yeast | 50 | 2,5 |
| Sugar | 40 | 2 |
| Liquid acidifier Ritesa | 40 | 2 |
| Water | 1.400 | 70 |
| Salt | 10 | 0,5 |
| Mixing | 6 + 4 min |
| Temperature of dough | 26-28°C |
| Bulk fermentation | 20-30 min |
| Dividing | 450-550 g |
| Final proofing | 50-60 min / 35°C |
| Baking | 30-35 min / 240-200°C |
Sensory
description
 |
chocolate brown crust and crumb with regular structure |
 |
elastic, soft and moist texture |
 |
fruity and acid flavor with notes from roasted malt, dominating sweet taste with acid and spicy note in the end |