Suggested formula:
| Ingredients | Quantity |
|---|---|
| Catesmix CATSABOR | 10 Kg. |
| Water | 6,2 Litres |
| Fresh yeast | 100 g. |
Handmade elaboration process suggestion direct fermentation:
Knead 2 minutes at slow Speed and 5 minutes at fast Speed (Mass temperatura 26ºC). Fermentation in block 1 hour.
Divide the pieces, roll and leave 10-15’ of rest. Form the pieces and leave to ferment for 1 hour.
Cooking with oven steam: 230-240ºC.
Suggested formula:
| Ingredients | Quantity |
|---|---|
| Catesmix CATSABOR | 10 Kg. |
| Water | 6,2 Litres |
| Fresh yeast | 40 g. |
Long fermentation of elaboration process suggestion:
Knead 2 minutes at slow Speed and 4 minutes at fast Speed (Mass temperature 26ºC). Fermentation in block for 16 hours in cold room 8-10ºC.
Divide the pieces, roll and leave 10’ of rest. Form the pieces and leave to ferment for 1 hour 15’.
Cooking with oven steam: 230-240ºC.
