Guerra

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

METHOD

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.

VARIATIONS

Bauletti bread, ciocetti, ciocia, ciociarella, focaccia ciociara, focaccia pugliese, gnocchette