Guerra

Complete mix with Senatore Cappelli wheat flour and durum wheat semolina, enriched with sunflower seeds. Turmeric gives the bread an intense yellow colour.

Designed for high-hydration doughs. During long proofing, the characteristics of the sourdough starter are enhanced, resulting in breads with a crispy crust, an open crumb, an intense aroma and extended shelf life.

METHODS OF USE

LOAVES

• PANE GIALLO 10,000 kg
• Water 6,000 kg
• Yeast 0,200 kg

PROCEDURE – REFRIGERATED PROOFING

• Mix the ingredients in the mixer (3 minutes at 1st speed and 7 minutes at 2nd speed), initially adding only 2/3 of the water.
• Place the dough in a dough trough previously greased with oil and let it rest for 30 minutes, covered with a nylon sheet.
• Transfer the dough trough to a refrigerator at +4°C for a period ranging from 12 hours to 4 days.
• Turn the dough out onto a well-floured work surface.
• Divide and round portions of approximately 600 g and shape them into loaves.
• Cut strips of dough approximately 10 cm wide and 20 cm long (pieces weighing approximately 150–200 g).
• Place the loaves in proofing baskets with the dough seam facing upwards. Proof for 90 minutes in a proving chamber at 30°C and 70–80% relative humidity.
• Bake at 210°C with the steam valve closed and steam injected for 40 minutes.