Semi-complet product for Rustic Pan manufacturing.
5 kg of Rustic-Pan
5kg of wheat flour T65
6 to 7 L of water
Fresh Yeast 0.30 kg
Start mixing with 6 L of water gathering
the remainder along the mixing.
Add yeast half of mixing.
Estanca time: about 30 minutes.
Form and leave to ferment about 60 minutes.
– Breads 300g – 25 minutes at 230 ° C
– Breads 70g – 15 minutes at 250 ° C
Product indicated for bread to remember the best flavors
old bread, with good profitability, moist crumb and crispy crust.
Bag of 10 kg