CEREAL MADRE WITH INCLUSIONS
Ingredients
- Cereal Madre
- 10,000 kg
- Lukewarm water
- 8,200 kg
- Inclusions
- 1,800 kg
- Salt
- 0,170 kg
- Fresh Yalt
- 30 - 70 g
• Knead the ingredients in the mixer – only 2/3 the water – for 10 minutes at 1st speed
• Switch to 2nd speed for 15 minutes adding the remaining water little by little
• Pour the desired inclusion into the planetary mixer and knead a further 3 minutes at 1st speed until completed incorporation
• Transfer the dough into an oiled bowl and leave to rest for 30 minutes at room temperature, covering with a cloth
• Refrigerate the bowl tightly closed with cling film for 12-72 hours
• Chill at room temperature for 1 hour
• Roll into 250 g loaves and allow to rise at room temperature for 2 hours
• Bake at 230°C with closed valve without steam for 10 minutes and finish baking for a further 45 minutes at 210°C with open valve without steam
Recommendation: inclusions must be cut/chopped and well dried.
Suggested Inclusions: raisins, dried tomatoes, walnuts, olives