Intermediate preparation for making Viennese bread.
A bread that is identified by its format of presentation and its qualities of a rich and soft bread, of spongy and fresh crumb, of soft and appetizing crust that combines with sweet and salty foods.
Available Formats: 25 Kg. bag
Suggested formula:
| Ingredients | Quantity |
|---|---|
| Catesmix Viennois | 2,5 Kg. |
| Flour bread | 7,5 Kg. |
| Water | 5,8 – 6 Litres |
| Fresh yeast | 300 g. |
Suggestion of the elaboration process:
Knead until obtaining a fine and elastic mass (Temperature mass above 24ºC). Divide. Pre-fermentation 10-15 minutes.
Form the pieces. Ferment in cold room 28ºC 75% RH -. Cooking with very little steam, oven temperature 220-230ºC.
Suggested formula:
| Ingredients | Quantity |
|---|---|
| Catesmix Viennois | 2 Kg. |
| Flour bread | 8 Kg. |
| Water | 5,8 – 6 Litres. |
| Fresh yeast | 300 g. |
Elaboration process:
Knead until obtaining a fine and elastic mass (Temperature mass above 24ºC). Divide. Pre-fermentation 10-15 minutes.
Form buns Ferment in cold room 28-30ºC for 80-90 minutes. Cooking with very little steam, oven temperature 220-230ºC.
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