[information]
title = "Polish rye bread"
description = "Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34)"

keywords = ["rye", "yeasted", "floris", "vegan"]

notes = """
Floris says to start with half the flour, the sugar and two-thirds of the water, mix and leave for 48 hours till it becomes a sour levain. This has been included as a yeast-less preferement and is the only diversion of the recipe.
Other than this, made as standard, doubling in size duing ferement and proof. It is baked at 180C for 30 minutes and then 155C till the loafes are firm.
Add caraway seeds to taste.
"""

[ingredients]
levain-medium-rye-flour = 40
levain-water = 42
levain-sugar = 0.55
medium-rye-flour = 40
white-flour = 20
water = 21
salt = 0.75
yeast = 1.25