Concentrated powder mix for the preparation of rustic breads with potatoes.
With 40% Italian potato flour
Versatile: ideal for rusks, croutons, bauletti bread
Excellent bread preservation
HOW TO USE
- CIOCIARO 5,000 Kg
- Strong flour 5,000 Kg
- Water* 6,600 Kg
- Yeast 0,200 Kg
Knead with a spiral mixer for 3 minutes at speed 1 and 6 minutes at speed 2 (final dough temperature 26°C)
First dough rest 10 minutes
Cut into 550 g pieces and round off
Second dough rest 20 minutes at room temperature covered with a cloth
Round the pieces again and shape into loaves
Let rise for 50/60 min covered by a cloth at 30°C – humidity 80%
Before putting in the oven, cut 2 crosses into the surface
Bake with steam at 210°C for 45 minutes (with the valve open for the last 15 minutes)
*Considering the high amount of potato, we suggest adding water to the dough gradually. The last water addition should be poured in a little at a time as the dough is forming.
*Be sure not to exceed the kneading times suggested in the recipe. The dough tends to collapse if kneading is excessive.
Bauletti bread, ciocetti, ciocia, ciociarella, focaccia ciociara, focaccia pugliese, gnocchette