{"id":11745,"date":"2026-09-07T14:47:49","date_gmt":"2026-09-07T14:47:49","guid":{"rendered":"http:\/\/www.guerra.it\/?p=11745"},"modified":"2026-09-08T10:08:46","modified_gmt":"2026-09-08T10:08:46","slug":"pane-giallo","status":"publish","type":"post","link":"https:\/\/www.guerra.it\/en\/bakery\/pane-giallo\/","title":{"rendered":"PANE GIALLO"},"content":{"rendered":"<p>Complete mix with <strong>Senatore Cappelli wheat flour<\/strong> and durum wheat semolina, enriched with <strong>sunflower seeds<\/strong>. <strong>Turmeric<\/strong> gives the bread an intense yellow colour.<\/p>\n<p>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.<\/p>\n<h3>METHODS OF USE<\/h3>\n<h3>LOAVES<\/h3>\n<ul>\n<li><strong>PANE GIALLO<\/strong> 10,000 kg<\/li>\n<li><strong>Water<\/strong> 6,000 kg<\/li>\n<li><strong>Yeast<\/strong> 0,200 kg<\/li>\n<\/ul>\n<h3>PROCEDURE \u2013 REFRIGERATED PROOFING<\/h3>\n<p>\u2022 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.<br \/>\n\u2022 Place the dough in a dough trough previously greased with oil and let it rest for 30 minutes, covered with a nylon sheet.<br \/>\n\u2022 Transfer the dough trough to a refrigerator at +4\u00b0C for a period ranging from 12 hours to 4 days.<br \/>\n\u2022 Turn the dough out onto a well-floured work surface.<br \/>\n\u2022 Divide and round portions of approximately 600 g and shape them into loaves.<br \/>\n\u2022 Cut strips of dough approximately 10 cm wide and 20 cm long (pieces weighing approximately 150\u2013200 g).<br \/>\n\u2022 Place the loaves in proofing baskets with the dough seam facing upwards. Proof for 90 minutes in a proving chamber at 30\u00b0C and 70\u201380% relative humidity.<br \/>\n\u2022 Bake at 210\u00b0C with the steam valve closed and steam injected for 40 minutes.<\/p>\n<p>&nbsp;<\/p>\n<div>\n<p>&nbsp;<\/p>\n<\/div>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Complete mix with Senatore Cappelli wheat flour and durum wheat semolina, enriched with sunflower seeds&#8230;.<\/p>\n","protected":false},"author":3,"featured_media":11757,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,11],"tags":[],"_links":{"self":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/11745"}],"collection":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/comments?post=11745"}],"version-history":[{"count":14,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/11745\/revisions"}],"predecessor-version":[{"id":11790,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/11745\/revisions\/11790"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/media\/11757"}],"wp:attachment":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/media?parent=11745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/categories?post=11745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/tags?post=11745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}