Prepared semi-complete for the elaboration of Galician type bread.
Specially developed for the production of highly hydrated masses 65-75%. Consistent and alveolate bread crumbs are obtained, with a strong and tasty crust.
|Catesmix Gallego 50||5 Kg|
|Flour bread||5 Kg.|
|Fresh yeast||200 g.|
Suggestion of the elaboration process:
Knead first with 65% of hydration until half of the kneading and gradually incorporate the rest of the water until you get a thin and elastic mass.
Mass temperature 25 – 26ºC. Rest in block of 30 minutes. Divide and form the pieces. Fermentation at 28-30 ° C, RH 75% for 60 minutes. Bake at 220-230ºC with steam.