Complete preparated with ground to stone wheat and lyophilized dough mother, for the elaboration of high quality handmade breads.
Advicing for direct handmade process or long fermentation.
Handmade bread with exquisite flavour and intense aroma.
Suggested formulation:
| Ingredients | Quantity |
|---|---|
| Catesmix Ground to Stone | 10 Kg. |
| Water | 7,5 l. |
| Fresh yeast | 150 g. |
Elaboration process suggestion:
Knead 2 minutes at slow Speed and 8 minutes at fast Speed (Mass temperatura 24ºC). Fermentation in block 1 hour 30’.
Separate the pieces, roll slowly and leave 10-15’ of rest. Form the pieces and leave to ferment for 1 hour 40’.
Cooking with oven steam: 230-240ºC.
Suggested formulation:
| Ingredients | Quantity |
|---|---|
| Catesmix Ground to Stone | 10 Kg. |
| Water | 7,5 l. |
| Fresh yeast | 50 g. |
Elaboration process suggestion:
Knead 2 minutes at slow Speed and 7minutes at fast Speed (Mass temperature 24ºC). Fermentation in block 1 hour. 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.
