Frozen French Bread Dough (Main Recipe)
Ingredients
Part Preparo
Process
02. Gradually add part of the cold water (2.4 L) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (300 ml) and mix on low speed (speed 1) for approximately 1 minute.
04. Beat on high speed (speed 2) for approximately 3 minutes or until the veil point is reached.
05. Divide into 70 g portions. Round the dough.
06. Cover with plastic. Let it rest for 10 minutes.
07. Shape.
08. Place in molds for freezing.
09. Freeze in a blast freezer for approximately 40 minutes or until the center of the pieces reaches -18°C.
10. Package in a plastic bag and store in the freezer at -18°C.
11. Remove the frozen breads from the freezer, and place them in previously greased French bread pans.
12. Ferment in a fermentation chamber (32°C) for approximately 1:30 h. Caution: do not reach the ideal point.
13. Rest at room temperature for approximately 15 minutes or until the surface of the dough dries.
14. Make a score.
15. Bake at 200ºC for approximately 25 minutes in a steam deck oven.
Tips
* Turbo Oven with steam: 180°C for approximately 18 minutes.
- The breads can remain frozen for approximately 30 days at -18ºC.
Yield
115 Units of 50 g
Equipment
Mixer , Steam Oven , Shaper , Freezer , Scale , Fermentation Chamber , Blast Freezer
Suggested shelf life
6
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 149 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 0.0 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 0.8 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 294 | % 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.
Frozen French Bread Dough (Main Recipe)
Ingredients
How to make it
01. Place the wheat flour, salt, and Zea Frozen Dough in the mixer and mix for approximately 1 minute or until homogenized.
02. Gradually add part of the cold water (2.4 L) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (300 ml) and mix on low speed (speed 1) for approximately 1 minute.
04. Beat on high speed (speed 2) for approximately 3 minutes or until the veil point is reached.
05. Divide into 70 g portions. Round the dough.
06. Cover with plastic. Let it rest for 10 minutes.
07. Shape.
08. Place in molds for freezing.
09. Freeze in a blast freezer for approximately 40 minutes or until the center of the pieces reaches -18°C.
10. Package in a plastic bag and store in the freezer at -18°C.
11. Remove the frozen breads from the freezer, and place them in previously greased French bread pans.
12. Ferment in a fermentation chamber (32°C) for approximately 1:30 h. Caution: do not reach the ideal point.
13. Rest at room temperature for approximately 15 minutes or until the surface of the dough dries.
14. Make a score.
15. Bake at 200ºC for approximately 25 minutes in a steam deck oven.
Tips
* Turbo Oven with steam: 180°C for approximately 18 minutes.
- The breads can remain frozen for approximately 30 days at -18ºC.
Yield
115 Units of 50 g
Equipment
Mixer , Steam Oven , Shaper , Freezer , Scale , Fermentation Chamber , Blast Freezer
Suggested shelf life
6 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 149 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 0.0 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 0.8 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 294 | % 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.