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.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

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

Zutaten für die Auffrischung

25% Water
25% Rye flour

The dough is mixed with water and dough

25% Water 25% Rye flour

Aufarbeitung

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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