{"id":749,"date":"2020-10-14T12:44:25","date_gmt":"2020-10-14T12:44:25","guid":{"rendered":"http:\/\/www.guerra.it\/guerraweb\/?p=749"},"modified":"2026-06-24T09:44:26","modified_gmt":"2026-06-24T09:44:26","slug":"ciociaro","status":"publish","type":"post","link":"https:\/\/www.guerra.it\/en\/bakery\/ciociaro\/","title":{"rendered":"CIOCIARO"},"content":{"rendered":"<p>Concentrated powder mix for the preparation of rustic breads with potatoes.<\/p>\n<p>With 40% Italian potato flour.<\/p>\n<p>Versatile: ideal for rusks, croutons, bauletti bread<br \/>\nExcellent bread preservation<\/p>\n<h3>HOW TO USE<\/h3>\n<ul>\n<li><strong>CIOCIARO <\/strong>5,000 kg<\/li>\n<li><strong>Strong flour<\/strong> 5,000 kg<\/li>\n<li><strong>Water*<\/strong> 6,600 kg<\/li>\n<li><strong>Yeast<\/strong> 0,200 kg<\/li>\n<\/ul>\n<h3><strong>METHOD<\/strong><\/h3>\n<p>Knead with a spiral mixer for 3 minutes at speed 1 and 6 minutes at speed 2 (final dough temperature 26\u00b0C)<br \/>\nFirst dough rest 10 minutes<br \/>\nCut into 550 g pieces and round off<br \/>\nSecond dough rest 20 minutes at room temperature covered with a cloth<br \/>\nRound the pieces again and shape into loaves<br \/>\nLet rise for 50\/60 min covered by a cloth at 30\u00b0C &#8211; humidity 80%<br \/>\nBefore putting in the oven, cut 2 crosses into the surface<br \/>\nBake with steam at 210\u00b0C for 45 minutes (with the valve open for the last 15 minutes)<\/p>\n<p><em>*<\/em>C<em>onsidering the high amount of potato, we suggest adding water to the dough gradually. The last water addition should be poured in a little at a time as the dough is forming.<\/em><br \/>\n<em>*Be sure not to exceed the kneading times suggested in the recipe. The dough tends to collapse if kneading is excessive.<\/em><\/p>\n<p>&nbsp;<\/p>\n<h3>VARIATIONS<\/h3>\n<p>Bauletti bread, ciocetti, ciocia, ciociarella, focaccia ciociara, focaccia pugliese, gnocchette<\/p>","protected":false},"excerpt":{"rendered":"<p>Concentrated powder mix for the preparation of rustic breads with potatoes. With 40% Italian potato&#8230;<\/p>\n","protected":false},"author":3,"featured_media":1094,"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\/749"}],"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=749"}],"version-history":[{"count":20,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/749\/revisions"}],"predecessor-version":[{"id":11639,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/749\/revisions\/11639"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/media\/1094"}],"wp:attachment":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/media?parent=749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/categories?post=749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/tags?post=749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}