Complete prepared with lyophilized dough mother for elaborating bread with structure and soft crust for artisan bread.
Balanced formula advised for direct handmade process or long fermentation.
Fresh crumb bread and soft crust.
Suggested formula:
| Ingredients | Quality |
|---|---|
| Catesmix Mold Plus | 10 Kg. |
| Water | 7 Litres |
| Fresh yeast | 200 g. |
Handmade elaboration process suggestion direct fermentation:
Knead 2 minutes at slow Speed and 9 minutes at fast Speed (Mass temperature 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 15’. Cooking with oven steam: 210-220ºC.
Suggested formula:
| Ingredients | Quantity |
|---|---|
| Catesmix Molde Plus | 10 Kg. |
| Water | 7 Litres |
| Fresh yeast | 100 g. |
Long fermentation elaboration process:
Knead 2 minutes at slow Speed and 8 minutes at fast Speed (Mass temperature 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: 210-220ºC.
