Mélange

100%
Liquide Farine Autres
Atu (atu)

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

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

Atu (atu) top shot

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

Atu (atu) Chleb Graham first overview
Atu (atu) Chleb Graham second overview
Atu (atu) Chleb Graham first slice

Chleb "Tygrys"

Atu (atu) Chleb "Tygrys" first overview
Atu (atu) Chleb "Tygrys" second overview
Atu (atu) Chleb "Tygrys" first slice

Chleb cebulowy "ATU"

Atu (atu) Chleb cebulowy "ATU" first overview
Atu (atu) Chleb cebulowy "ATU" second overview

dekoracje do chleba

Chleb "Myslachowicki"

Atu (atu) Chleb "Myslachowicki" first overview
Atu (atu) Chleb "Myslachowicki" second overview

chleb żytni z maślanką

Atu (atu) chleb żytni z maślanką first overview
Atu (atu) chleb żytni z maślanką first slice

Chleb "Baltonowski"

Atu (atu) Chleb "Baltonowski" first overview
Atu (atu) Chleb "Baltonowski" second overview

tomato bread

Atu (atu) tomato bread first overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

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.