Guerra

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 (150/200 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 the valve open and little steam for 10 minutes, then lower the setting to 210/220°C, continue baking for 30 minutes or so

To complete the presentation, we recommend Bread Topping