Tel:(+34) 93 588 52 44

Gallego Bread 50

Bakery - Rustic Bread

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.

Formatos disponibles

Available formats: 25Kg bag

Formula and elaboration process:

Suggested formula:

Ingredients Quantity
Catesmix Gallego 50 5 Kg
Flour bread 5 Kg.
Water 7,5 Litres
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.

This site uses cookies to improve the services offered. If you go on surfing, we will consider you accepting its use. More information

Utilizamos cookies de terceros para realizar análisis de uso y de medición de nuestra web para mejorar nuestros servicios. Si continúas navegando, consideramos que aceptas su uso. Puedes consultar nuestra Política de Cookies aquí, en la que además encontrarás la forma de configurar tu navegador web para el uso de cookies.