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.
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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