Guerra

The new complete mix with active mother yeast powder for the preparation of a bread characterised by the rustic taste of spelt and wholemeal buckwheat, precious allies of our health as they are natural sources of vegetable proteins, fibre, group B vitamins and mineral salts, important nutrients for heart and bone health.

Designed for making doughs with very high hydration.

In long leavening processes, the performance of the mother yeast is enhanced, resulting in bread with a crispy crust, a honeycomb crumb, an intense aroma, longer preservation and great digestibility.

METHODS OF USE

• FARRO MADRE 10,000 Kg
• Water 8,200 Kg
• Salt 0,170 Kg
• Fresh 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 the valve open and little steam for 10 minutes, then lower the setting to 210/220°C, continue baking for 30 minutes or so