{"id":5719,"date":"2022-08-05T09:44:19","date_gmt":"2022-08-05T09:44:19","guid":{"rendered":"http:\/\/www.guerra.it\/?p=5719"},"modified":"2026-09-07T14:59:53","modified_gmt":"2026-09-07T14:59:53","slug":"cereal-madre","status":"publish","type":"post","link":"http:\/\/www.guerra.it\/en\/bakery\/cereal-madre\/","title":{"rendered":"CEREAL MADRE"},"content":{"rendered":"<p>New complete mix, with <strong>active sourdough powder<\/strong>, for the preparation of<strong> breads with 3 cereals and 3 seeds.<\/strong><\/p>\n<p>Studied for making doughs with very high hydration. In long leavening processes, the performance of the sourdough is enhanced, resulting in breads with a <strong>crispy crust, honeycombed crumb, intense fragrance, longer preservation and great digestibility.<\/strong><\/p>\n<h3>METHOD OF USE<\/h3>\n<ul>\n<li><strong>CEREAL MADRE<\/strong> 10,000 kg<\/li>\n<li><strong>Water<\/strong> 8,200 kg<\/li>\n<li><strong>Salt<\/strong> 0,170 kg<\/li>\n<li><strong>Yeast<\/strong> 30 &#8211; 70 g<\/li>\n<\/ul>\n<h3>PROCEDURE &#8211; LEAVENING IN THE REFRIGERATOR<\/h3>\n<p>\u2022\u00a0Knead all the ingredients in the mixer (only half the water) for 10 min at 1st speed<br \/>\n\u2022\u00a0Switch to 2nd speed for 15 min and add the remaining water little by little (the temperature of the dough must be between 28\u00b0 and 30\u00b0C to allow the NATURAL YEAST to reactivate)<br \/>\n\u2022\u00a0Place the dough in a bowl previously greased with oil and leave to rest for 30 min covered with a nylon cloth<br \/>\n\u2022 Move the bowl to the refrigerator and store at +4\u00b0C for between 24 hours and 5 days<br \/>\n\u2022\u00a0Turn the dough out onto a well-floured table or onto the guarniture seeds, press it gently to even out the surface<br \/>\n\u2022 Using a rasp, cut strips of dough 10 cm wide and 20 cm long (150\/200 g per piece)<br \/>\n\u2022\u00a0Place the pre-formed pieces on floured frames and let rise for 90 min in a cell at 30\u00b0C with R.H. of 70\/80%.<br \/>\n\u2022 Bake at 240\u00b0C with the valve open and little steam for 10 minutes, then lower the setting to 210\/220\u00b0C, continue baking for 30 minutes or so<\/p>\n<p>To complete the presentation, we recommend <strong>Bread Topping<\/strong><\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>New complete mix, with active sourdough powder, for the preparation of breads with 3 cereals&#8230;<\/p>\n","protected":false},"author":3,"featured_media":5774,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,11],"tags":[],"_links":{"self":[{"href":"http:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/5719"}],"collection":[{"href":"http:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/comments?post=5719"}],"version-history":[{"count":37,"href":"http:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/5719\/revisions"}],"predecessor-version":[{"id":11763,"href":"http:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/5719\/revisions\/11763"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/media\/5774"}],"wp:attachment":[{"href":"http:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/media?parent=5719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/categories?post=5719"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/tags?post=5719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}