BREAD leaven (13 g)
Description
Bake bread at home!
The unique fermentation culture of Nordwise® bread sourdough, Lactobacillus plantarum TAK59, provides the bacteria necessary for the leavening of bread dough, which ensures a correct and stable leavening process.
You will find a packet of sourdough and yeast in the bread leavening box.
See also sourdough starter
Preparation
🍞 1 bread sourdough = 1 loaf of bread (~850 g) 🍞
Preparation of 1 loaf (~ 850 g) of bread:
1. Carefully mix the yeast packet with 500 ml of hand-warm water and 200 g of rye flour.
2. Cover the bowl with a towel and leave the mixture to ferment at room temperature for 10-12 hours.
3. Add 50 g of sugar, 10 g of salt and a packet of yeast to leaven the dough. Finally, mix in 250 g of rye flour and, if desired, any additives you like.
4. Pour the bread dough into a bread mold greased with butter or covered with baking paper. Poke a few holes in the bread dough with your finger, by which it is good to judge the rising of the dough (the holes poked with your finger disappear when it rises).
5. Cover the bread pan with a towel and let the bread dough rise at room temperature for ~1 hour.
6. Brush the surface of the bread dough with water so that the bread crust does not crack during baking.
7. Preheat the oven to 220 °C and bake for 20 min, then lower the heat to 180 °C and bake for 60 min.
8. Leave the warm bread to cool under a towel. To retain moisture, sprinkle the bread with water or spread with butter.
📹 you can find a video tutorial www.nordwise.eu/make-it-yourself
Composition
Ingredients: dry yeast Saccharomyces cerevisiae , lactic acid bacteria Lactobacillus plantarum TAK59.
The unique fermentation culture of Nordwise® bread sourdough, Lactobacillus plantarum TAK59, provides the bacteria necessary for the leavening of bread dough, which ensures a correct and stable leavening process.
Storage: at +2...+6 °C.
Manufacturer: BioCC OÜ, Riga 181A, 50411, Tartu, EU biocc.eu
Distributor : Nordwise Biotech OÜ nordwise.eu
Product line - Make your own!
The Nordwise® sourdough product line is intended for people who value Estonian food and preparing food themselves.
The Nordwise® sourdough product line is created by BioCC Ltd research, product development and marketing teams.
Nordwise® sourdoughs contain lactic acid bacteria that have been discovered, studied and patented by BioCC OÜ scientists.
The unique lactic acid bacteria in the fermentation culture ensures a controlled and stable fermentation process.