Guerra

Basis for the production of rustic bread with cereals and seeds. Suitable to prepare country bread, that remains soft and tasty for several days, typical of the Nordic tradition.

• Protein source
• High in fibres
• May be used at 25% or at 50%

HOW TO USE  25%

• CAMPAGNOLO CONC  2,5o0 Kg
• Flour 00 7,500 Kg
• Water 6,0o0 Kg
• Yeast 0,300 Kg

Knead with a spiral mixer for 4 minutes at low speed and 6 minutes at high speed (dough temperature not greater than 26°C)
Make loaves of 0.45 kg each and rest, covered for 40 minutes
Round and shape
Let rise for 60 minutes in 30°C proofing chamber with humidity 85%
Slit the loaves lengthwise and widthwise
Cook for 35 minutes at 240°C with steam and valves closed

HOW TO USE  50%

• CAMPAGNOLO CONC 5,0o0 Kg
• Flour 00 5,000 Kg
• Water 5,5o0 Kg
• Yeast 0,300 Kg
• Olive Oil 0,500 Kg
• Salt 0,100 Kg

Knead with a spiral mixer for 5 minutes at low speed and 7 minutes at high speed (dough temperature between 24 and 27°C)
Rest  for 30/40 minutes
Round loaves of 0,300-0,500 Kg each
Let rise fro 50/60 minutes with steam
Cook for 35 minutes at 240°C with steam and valves closed

VARIATIONS

Grissini, carcker, focaccine, pizzette, pane hamburger ai cereali