Guerra

Complete mix in universal powder to easily make any type of bread.

• Versatile: for all type of preparation and bread
• Especially suitable for “Baguette” and “Pane arabo”
• Without emulsifiers and low in salt

WAY OF USE

BAGUETTE RECIPE

• UNIVERSALE BIANCO 10,000 Kg
• Water  6,200 Kg
• Yeast 0,350 Kg

METHOD

Knead for 5 minutes at first speed and for 8 minutes at secondo ne ( dough’s temperature 25/26°C)
Let the dough rest for 20 minutes in an oil-greased tub
Break and line in 2 steps with an intermediate rest of 10 minutes and place on corrugated trays
Leave to rise for 60 minutes in a wet cell
Carve 4/5 oblique cuts on the baguette
Bake at 230°C with steam and the last 10 minutes open the valve. Set the baking time according to size.

VARIATIONS

Ciabatta di grando duro,  Pane Carasau, Pane Greco, Pane Arabo, Pane Morbidone, Focacce Pugliesi.