1.0CatesMixhttps://catesmix.com/enCatesmixhttps://catesmix.com/en/author/javiweb/rich600338<blockquote class="wp-embedded-content" data-secret="4dP2qtqu94"><a href="https://catesmix.com/en/portfolio-item/pan-molido-a-la-piedra/">Ground To Stone Bread</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://catesmix.com/en/portfolio-item/pan-molido-a-la-piedra/embed/#?secret=4dP2qtqu94" width="600" height="338" title="“Ground To Stone Bread” — CatesMix" data-secret="4dP2qtqu94" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /*! This file is auto-generated */ !function(c,d){"use strict";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},c.wp.receiveEmbedMessage);else if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(!t);else if(!(t.secret||t.message||t.value));else if(/[^a-zA-Z0-9]/.test(t.secret));else{for(var r,s,a,i=d.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),n=d.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),o=new RegExp("^https?:$","i"),l=0;l<n.length;l++)n[l].style.display="none";for(l=0;l<i.length;l++)if(r=i[l],e.source!==r.contentWindow);else{if(r.removeAttribute("style"),"height"===t.message){if(1e3<(s=parseInt(t.value,10)))s=1e3;else if(~~s<200)s=200;r.height=s}if("link"===t.message)if(s=d.createElement("a"),a=d.createElement("a"),s.href=r.getAttribute("src"),a.href=t.value,!o.test(a.protocol));else if(a.host===s.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener("message",c.wp.receiveEmbedMessage,!1),d.addEventListener("DOMContentLoaded",t,!1),c.addEventListener("load",t,!1);function t(){if(o);else{o=!0;for(var e,t,r,s=-1!==navigator.appVersion.indexOf("MSIE 10"),a=!!navigator.userAgent.match(/Trident.*rv:11\./),i=d.querySelectorAll("iframe.wp-embedded-content"),n=0;n<i.length;n++){if(!(r=(t=i[n]).getAttribute("data-secret")))r=Math.random().toString(36).substr(2,10),t.src+="#?secret="+r,t.setAttribute("data-secret",r);if(s||a)(e=t.cloneNode(!0)).removeAttribute("security"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:"ready",secret:r},"*")}}}}(window,document); </script> https://catesmix.com/wp-content/uploads/2017/02/moildo-a-la-piedra-640x640.jpg640640[vc_row row_content_width=”grid” css=”.vc_custom_1487245135554{margin-right: -27px !important;margin-left: -27px !important;padding-top: 60px !important;padding-bottom: 10px !important;}”][vc_column css=”.vc_custom_1475230339178{padding-right: 27px !important;padding-left: 27px !important;}” offset=”vc_col-lg-6 vc_col-md-12″][vc_empty_space height=”45px”][vc_icon icon_fontawesome=”fa fa-quote-left” color=”custom” background_style=”rounded” background_color=”custom” size=”xl” align=”center” css_animation=”bounceInLeft” custom_color=”#ffffff” custom_background_color=”#62231f”][vc_empty_space][vc_column_text]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.[/vc_column_text][/vc_column][vc_column css=”.vc_custom_1475230347958{padding-right: 27px !important;padding-left: 27px !important;}” offset=”vc_col-lg-6 vc_col-md-12″][vc_images_carousel images=”7963,7964″ img_size=”full” onclick=”link_no” autoplay=”yes” wrap=”yes” css_animation=”right-to-left”][vc_empty_space height=”120″][/vc_column][/vc_row][vc_row row_content_width=”grid”][vc_column css=”.vc_custom_1487259664275{padding-right: 27px !important;padding-left: 27px !important;}” offset=”vc_col-lg-12 vc_col-md-12″][vc_empty_space height=”10px”][vc_separator color=”custom” accent_color=”#62231f” css=”.vc_custom_1487255047832{margin-bottom: 15px !important;}”][vc_column_text]Suggested formulation:[/vc_column_text][vc_empty_space height=”15px”][vc_column_text] Ingredients Quantity Catesmix Ground to Stone   10 Kg. Water 7,5 l. Fresh yeast 150 g. [/vc_column_text][vc_empty_space height=”15px”][vc_column_text]Elaboration process suggestion:[/vc_column_text][vc_empty_space height=”10px”][vc_column_text]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 […]