Heim Endre won the competition with his wild sourdough bread: the young talent of Heim Sütöde in Dunabogdány believes in long leavening.
The Hungarian Bakers' Association announced that it organized the St. Stephen's Day bread competition again this year in the spirit of tradition and innovation.
Sourdough technology was used to create this year's St. Stephen's Day bread, so the winning product is a wild sourdough bread. This essentially means that it contains no yeast, just flour, water and salt.
The winning product is durum bread, for which roughly 75 percent durum flour and 25 percent BL 80 bread flour were used.
Its special feature is that it is fermented for a long time, 16 hours, in a special refrigerator that operates at a higher temperature than home refrigerators.
According to Heim Endre, this longer, cooler fermentation process results in an even more fermented, more easily digestible and extremely crunchy crust.
This year's St. Stephen's Day bread, decorated with a national ribbon, will be available for purchase in many parts of the country on the day of the founding of the state. In Budapest, on August 18-20, everyone will have the opportunity to taste it in Magyar ízek Street. Two other prize-winning products of the Hungarian Bakers' Association competition will also be available at the stands: this year's Innovative Bread and the winning Walking Cake.
MTI
