Polish species:

Whole wheat flour100g

Gowasu 100g

Yeast powder 1g

Main dough:

Wheat flour 3 10/0g

Gowasu 100g

5 grams of salt

3 grams of yeast powder

5 grams of lemon juice

20 g corn oil

Blackcurrant 30 grams

Red wine 15g

60 grams of walnut kernel

Poland's practice of planting Russian Leba?

100g whole wheat flour 100g Gowasu? 1g yeast powder is slightly stirred until there is no dry powder, and then it can be covered with plastic wrap and put into the refrigerator for cold fermentation 15- 16 hours.

Blackcurrant wash? Red wine soaking 12 hours.

Fermented Polish seeds (filled with small bubbles)

Except corn oil? Walnut kernel? Does red wine dye blackcurrants? Put it in the toaster? Use a dough mixer (salt yeast powder is turned on separately) and add the remaining materials after 10 minutes.

The first fermentation is twice as big (80 minutes at room temperature and winter)?

Divide it equally? Exhaust rounding? The secondary fermentation was 1.5 times larger.

Use hand pressure to bias the exhaust? Roll the sides into olives? Put it at the bottom of the oven and put a plate of warm water in the oven to ferment? Third fermentation 1.5 times

Surface spray? Sprinkle dry powder and cut the bag (your favorite pattern) with a sharp knife.

Empty the baking tray at the bottom of the oven and preheat at 220 degrees 10 minute.

Hot water? Quickly put it in the bread baking tray 10 minutes and then take out the empty baking tray at the bottom? Adjust the fire to 200 degrees? Continue baking 10 minutes? Cover the saliva with aluminum foil? Turn the fire to 200 degrees? Spray water? Continue baking 10 minutes.

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