Tel:(+34) 93 588 52 44

(+34) 93 588 53 68
catespan@catespan.com
 Tel:(+34) 93 588 52 44
 |  catespan@catespan.com

Gallego Bread-Rustic

Bakery - Supreme Range

Complete preparated with lyophilized dough mother, for the elaboration of gallego bread type.

Mix selected wheat and rye flours, advicing for direct handmade process or long fermentation.

Exquisite flavour bread, excelent aroma and alveolate structure.

Formatos disponibles

Available formats: 25kg bags.

Direct Process:

Suggested formulation:

Ingredients Quantity
Catesmix Gallego – Rustic 10 Kg.
Water 7,5 l.
Fresh yeast 150 g.

Elaboration process:

Knead 2 minutes at slow Speed and 9 minutes at fast Speed (Mass temperatura 24ºC). Fermentation in block 1 hour 30’.

Divide the pieces, roll slowly and leave 10-15’ of rest. Form the pieces and leave to ferment for 1 hour 30’.

Cooking with oven steam: 230-240ºC.

Long fermentation process:

Suggested formula:

Ingredients Quantity
Catesmix Gallego – Rustic 10 Kg.
Water 7,5 l.
Fresh yeast 80 g.

Elaboration process:

Knead 2 minutes at slow Speed and 8 minutes at fast Speed (Mass temperatura 24ºC). Fermentation in block 30 minutes. 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 30’.

Cooking with oven steam: 230-240ºC.

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