Complete preparation with whole wheat flour and lyophilized whole grain sourdough, for the elaboration of whole-grain breads of great artisanal quality.
Supports all kinds of processes, direct or long fermentation.
Craft wholegrain with exquisite palate, soft crumb and intense flavour.
Available formats: -
Suggested formula:
| Ingredients | Quantity |
|---|---|
| Catesmix Wholegrain 100 | 10 Kg |
| Water | 6,5 l. |
| Fresh yeast | 200 g. |
Suggestion of the elaboration process:
Knead until you get a thin and elastic dough. Mass temperature 25-26 ° C.
Divide the pieces, mould gently into balls and let them stand for 30 minutes. Form the pieces and let ferment. Bake with steam oven: 220ºC.
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