It is a stubborn and resilient dough with a deep acidic taste that lingers on the palate , brought in from the old bakery in Semily in 1953 and living ever since the same way it always used to.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

33% Sourdough
66% Rye flour
45% Water
29% Rye flour
25% Water

Besleme malzemeleri

25% Water
25% Rye flour

The dough is mixed with water and dough

25% Water 25% Rye flour

Çalışma yöntemi

Stabilization - fluor is added mixed with the dough and it is left to form Streusel over 1 day period

33% Sourdough 66% Rye flour

Catalysation - Cold water is added, the dough is mixed and left to ripen for 17 hours.

45% Water

Final fermentation - The dough is fed by water and four mixed and left to ripen for another 6 hours.

29% Rye flour 25% Water

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