Red Rhythm Sandwich Bread
Ingredients
Part Preparo
Process
02. Mix on low speed (speed 1), gradually adding cold water until a homogeneous dough is obtained (approximately 4 minutes).
03. Beat on high speed (speed 2) until the veil stage (approximately 2 minutes) or sheet until the veil stage (approximately 3 closed turns and 12 open turns).
04. Divide the dough into portions of 550g for open loaves, 700g for closed loaves.
05. Pre-shape into balls.
06. Rest for approximately 10 minutes, covering with plastic.
07. Grease the molds.
08. Shape.
09. Ferment until fully risen (approximately 90 minutes).
10. Bake at 200°C, for deck and stone ovens, until done (approximately 30 minutes for open loaves and 35 minutes for closed loaves).
11. Immediately remove from the molds and let cool.
Tips
Yield
31 Units of 480 g
Equipment
Mixer , Oven , Molder , Sheeter , Scale
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 143 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 2.0 | % VD (*) |
| Aç adicionados (g) | 2.0 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 2.1 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 258 | % 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.
Red Rhythm Sandwich Bread
Ingredients
Part Preparo
How to make it
01. Place all ingredients except water in the mixer.
02. Mix on low speed (speed 1), gradually adding cold water until a homogeneous dough is obtained (approximately 4 minutes).
03. Beat on high speed (speed 2) until the veil stage (approximately 2 minutes) or sheet until the veil stage (approximately 3 closed turns and 12 open turns).
04. Divide the dough into portions of 550g for open loaves, 700g for closed loaves.
05. Pre-shape into balls.
06. Rest for approximately 10 minutes, covering with plastic.
07. Grease the molds.
08. Shape.
09. Ferment until fully risen (approximately 90 minutes).
10. Bake at 200°C, for deck and stone ovens, until done (approximately 30 minutes for open loaves and 35 minutes for closed loaves).
11. Immediately remove from the molds and let cool.
Tips
Yield
31 Units of 480 g
Equipment
Mixer , Oven , Molder , Sheeter , Scale
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 143 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 2.0 | % VD (*) |
| Aç adicionados (g) | 2.0 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 2.1 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 258 | % 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.