Mediteranian Bread 5 % is a mix for the preparation of classic aromatic Mediterranean breads, ciabatta, small breads, baguettes and more. Bread prepared with this mix has a very good volume, a medium with big balls, a bark with a golden brown color, freshness and softness for over 10 days.
0.5 kg Mediteranian Bread;
9 kg of wheat flour;
0.200 kg of yeast;
0.220 kg of salt;
about 0.750 - 0.800 kg of water (cold);
11,170 kg of dough is obtained.
Interlace: 5 min at slow speed + 14 min fast speed.
Dough temperature: 20-22 degrees.
Dough rest: 60 minutes in pre-smeared rectangular high-pit.
Fermentation: 50-60 min at 35-37 degrees and 75% moisture.
Baking temperature: 240 degrees.
Baking time: 15-25 min depending on size.