Castelvetrano Bread
Blend of whole grain durum wheat (80%) and Timilia wheat (20%). La Fertè stone-ground.
Instructions for use:
The bread obtained with this blend has a coffee-colored crunchy crust, a crumb with the intense color of ripe wheat and, thanks to the presence of Timilia, typical and unique smells and flavors.
The dough requires average leavening times (about 6 hours) and high hydration (over 65%).
Weight:
1 - 5 - 25 kg
STONE GROUND PRODUCT
| PROTEINS | 13% s.s. |
| W STRENGTH INDEX | W 190 (10-4 J) |
| P/L | 1,5 |
| LEAVENING TIME | 4 hours |
| LEAVENING WITH CRISCENTE | 4-6 hours |
