Baguette (Main Recipe)
Ingredients
Part Preparo
Process
02. Add the fresh yeast and mix at low speed (speed 1) for approximately 1 minute.
03. Gradually add the remaining cold water (300 ml) and mix at high speed (speed 2) for approximately 4 minutes or until the veil stage is reached.
04. Divide the dough into portions of 250 g for baguette and 150 g for banete. Round the dough into balls.
05. Cover with plastic wrap. Let rest for 30 minutes.
06. Shape into baguette (60 cm long with rounded ends) or banete (40 cm long with pointed ends) on a floured surface.
07. Decorate with flour, white sesame, or mixed sesame seeds.
08. Place the breads on channel-type baking trays.
09. Ferment in a fermentation chamber (32°C) for approximately 45 minutes or until ready.
10. Score the surface (5 cuts for baguette and 3 cuts for banete)
11. Bake at 200°C for approximately 25 minutes in a steam deck oven.
Tips
* To shape into mini baguettes and round loaves, reduce the amount of water to 2.65 L.
* Round Loaf: Divide into portions of 80 g. Do not let rest on the table. Moisten the surface of the dough with water and oil (70 / 30%). Using a ball former, shape the dough into balls (do not press all the way down). Ferment. Bake at 200°C for approximately 20 minutes in a steam deck oven.
* Mini Baguette: Divide into portions of 80 g. Moisten the surface with water and coat with decoration. Ferment. Bake at 200°C for approximately 20 minutes in a steam deck oven.
- It is possible to freeze raw dough for 30 days if 1% of Zea Massa Congelada is added based on the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. The use of appropriate equipment such as ultra-freezers and fermentation chambers is recommended.
Yield
33 Units of 190 g
Equipment
Mixing Bowl , Steam Oven , Dough Moulder , Scale , Baguette Baking Tray , Lame Cutter , Fermentation Chamber
Suggested shelf life
6
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 133 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 0.8 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.1 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 287 | % 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.
Baguette (Main Recipe)
Ingredients
How to make it
01. Place the Zeelandia Baguette and part of the cold water (2.7 L) gradually into the mixing bowl and mix at low speed (speed 1) for approximately 3 minutes.
02. Add the fresh yeast and mix at low speed (speed 1) for approximately 1 minute.
03. Gradually add the remaining cold water (300 ml) and mix at high speed (speed 2) for approximately 4 minutes or until the veil stage is reached.
04. Divide the dough into portions of 250 g for baguette and 150 g for banete. Round the dough into balls.
05. Cover with plastic wrap. Let rest for 30 minutes.
06. Shape into baguette (60 cm long with rounded ends) or banete (40 cm long with pointed ends) on a floured surface.
07. Decorate with flour, white sesame, or mixed sesame seeds.
08. Place the breads on channel-type baking trays.
09. Ferment in a fermentation chamber (32°C) for approximately 45 minutes or until ready.
10. Score the surface (5 cuts for baguette and 3 cuts for banete)
11. Bake at 200°C for approximately 25 minutes in a steam deck oven.
Tips
* To shape into mini baguettes and round loaves, reduce the amount of water to 2.65 L.
* Round Loaf: Divide into portions of 80 g. Do not let rest on the table. Moisten the surface of the dough with water and oil (70 / 30%). Using a ball former, shape the dough into balls (do not press all the way down). Ferment. Bake at 200°C for approximately 20 minutes in a steam deck oven.
* Mini Baguette: Divide into portions of 80 g. Moisten the surface with water and coat with decoration. Ferment. Bake at 200°C for approximately 20 minutes in a steam deck oven.
- It is possible to freeze raw dough for 30 days if 1% of Zea Massa Congelada is added based on the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. The use of appropriate equipment such as ultra-freezers and fermentation chambers is recommended.
Yield
33 Units of 190 g
Equipment
Mixing Bowl , Steam Oven , Dough Moulder , Scale , Baguette Baking Tray , Lame Cutter , Fermentation Chamber
Suggested shelf life
6 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 133 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 0.8 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.1 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 287 | % 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.