Complete prepared with lyophilized dough mother for elaborating of traditional rye bread.
Excelent quality mix of rye and wheat flours, advised for direct handmade processes or long fermentation.
Accentuated bread with soft crumb, excellent aroma and that holds fresh longer.
Available formats: 25kg bag.
Suggested formula:
| Ingredients | Quantity |
|---|---|
| Catesmix Rye Plus | 10 Kg. |
| Water | 6,5 Litres |
| Fresh yeast | 150 g. |
Handmade elaboration process suggestion direct fermentation:
Knead 2 minutes at slow Speed and 6 minutes at fast Speed (Mass Temperature 26ºC). Fermentation in block 1 hour.
Divide the pieces, roll slowly and leave 10-15’ of rest. Form the pieces and leave to ferment for 40 minutes.
Cooking with oven steam: 230-240ºC.
Suggested formula:
| Ingredients | Quantity |
|---|---|
| Catesmix Rye Plus | 10 Kg. |
| Water | 6,5 Litres |
| Fresh yeast | 40 g. |
Long fermentation elaboration process suggestion:
Knead 2 minutes at slow Speed and 5 minutes at fast Speed (Mass Temperature 26ºC). Keep cold between 8 and 10ºC for 16 hours.
Divide the pieces, roll slowly and leave 30’ of rest. Form the pieces and leave to ferment for 1 hour.
Cooking with oven steam: 230-240ºC.
