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CEREAL MADRE
CODE
PC559
BOX
15 kg
DOSAGE
100%
SHELF LIFE
9 months max 20°C

CEREAL MADRE

New complete mix, with active sourdough powder, for the preparation of breads with 3 cereals and 3 seeds.

Studied for making doughs with very high hydration. In long leavening processes, the performance of the sourdough is enhanced, resulting in breads with a crispy crust, honeycombed crumb, intense fragrance, longer preservation and great digestibility.

METHOD OF USE

  • CEREAL MADRE 10,000 kg
  • Water 8,200 kg
  • Salt 0,170 kg
  • Yeast 30 – 70 g

PROCEDURE – LEAVENING IN THE REFRIGERATOR

• Knead all the ingredients in the mixer (only half the water) for 10 min at 1st speed
• Switch to 2nd speed for 15 min and add the remaining water little by little (the temperature of the dough must be between 28° and 30°C to allow the NATURAL YEAST to reactivate)
• Place the dough in a bowl previously greased with oil and leave to rest for 30 min covered with a nylon cloth
• Move the bowl to the refrigerator and store at +4°C for between 24 hours and 5 days
• Turn the dough out onto a well-floured table or onto the guarniture seeds, press it gently to even out the surface
• Using a rasp, cut strips of dough 10 cm wide and 20 cm long (200/250 g per piece)
• Place the pre-formed pieces on floured frames and let rise for 90 min in a cell at 30°C with R.H. of 70/80%.
• Bake at 240°C with a little steam for 10 min, open the valve and lower the temperature to 210/220°C and bake for about 30 min.

To complete the presentation, we recommend Bread Topping

 

Our recipes

Read the recipes of our chefs to prepare dishes with this product.

FOCACCIA WITH SEEDS AND CEREALS

• Knead the ingredients in the mixer – only half the water – for 10 minutes…

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BAGUETTE WITH SEEDS AND CEREALS

• Knead the ingredients in the mixer – only half the water – for 10…

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CEREAL MADRE WITH INCLUSIONS

• Knead the ingredients in the mixer – only 2/3  the water – for 10…

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