French Bread With Red Rhythm - Direct Process (Main Recipe)
Ingredients
Part Preparo
Process
02. Add part of the cold water (20 L) and mix on low speed (speed 1) for approximately 4 minutes.
03. Gradually add the fresh yeast and the remaining cold water (10 L) and mix on high speed (speed 2) for approximately 6 minutes or until reaching the veil stage.
04. Divide into portions of 70 g. Round them up.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape.
07. Place in previously greased French bread pans.
08. Ferment in the fermentation chamber (32°C) for approximately 1:30 h or until the desired point.
09. Score the dough (pestana).
10. Bake at 210°C for approximately 25 minutes in a steam deck oven.
Tips
* Turbo Oven with steam: 180°C for approximately 18 minutes.
- Alternative shape:
* Baguette: Divide into portions of 250 g. Bake at 210°C for approximately 20 minutes in a steam deck oven.
Yield
1224 Units of 50 g
Equipment
Mixer , Steam Oven , Molder , Scale , French Bread Pan , Fermentation Chamber
Suggested shelf life
6
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 140 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 0.0 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 0.7 | % VD (*) |
| Gorduras saturadas (g) | 0.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 282 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
French Bread With Red Rhythm - Direct Process (Main Recipe)
Ingredients
How to make it
01. Place the wheat flour, Ritmo Vermelho, and salt in the mixer and mix on low speed (speed 1) for approximately 1 minute or until homogenized.
02. Add part of the cold water (20 L) and mix on low speed (speed 1) for approximately 4 minutes.
03. Gradually add the fresh yeast and the remaining cold water (10 L) and mix on high speed (speed 2) for approximately 6 minutes or until reaching the veil stage.
04. Divide into portions of 70 g. Round them up.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape.
07. Place in previously greased French bread pans.
08. Ferment in the fermentation chamber (32°C) for approximately 1:30 h or until the desired point.
09. Score the dough (pestana).
10. Bake at 210°C for approximately 25 minutes in a steam deck oven.
Tips
* Turbo Oven with steam: 180°C for approximately 18 minutes.
- Alternative shape:
* Baguette: Divide into portions of 250 g. Bake at 210°C for approximately 20 minutes in a steam deck oven.
Yield
1224 Units of 50 g
Equipment
Mixer , Steam Oven , Molder , Scale , French Bread Pan , Fermentation Chamber
Suggested shelf life
6 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 140 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 0.0 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 0.7 | % VD (*) |
| Gorduras saturadas (g) | 0.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 282 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.