Australian Bread (Main Recipe)
Ingredients
Part Preparo
Process
02. Gradually add part of the cold water (1.5 L) and mix at low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and the remaining cold water (300 ml) and mix at high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
04. Divide into pieces of 300 g. Round the dough.
05. Cover with plastic. Let it rest for 15 minutes.
06. Round again into a ball shape or shape into a loaf.
07. Moisten the surface of the dough with water and dip it in the decoration.
08. Shape the dough.
09. Ferment in the fermentation chamber (32°C) for approximately 2 hours.
10. Bake at 190°C for approximately 25 minutes in a deck oven.
Tips
* Turbo Oven: 160°C for approximately 20 minutes.
- Other shapes:
* Closed Loaf: Divide the dough into pieces of 800 g. Bake at 200°C for approximately 35 minutes in a deck oven without steam.
* Mini Baguette or Hamburger Bun: Divide the dough into pieces of 70 g. Bake at 190°C for approximately 25 minutes in a deck oven.
* Round Bread: Divide into pieces of 70 g. Do not let it rest on the table. Moisten the surface with water and oil (70 / 30%) and dip it in the decoration. Using a rounder, score the dough (do not press down completely). Ferment. Bake at 190°C for approximately 20 minutes in a deck oven.
- It is possible to freeze raw dough for 30 days if 1% of Zea Frozen Dough is added based on the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. It is recommended to use appropriate equipment such as a blast freezer and fermentation chamber.
Yield
23 Units of 275 g
Equipment
Dough Mixer , Steam Oven , Molder , Scale , Flat Baking Sheets , Fermentation Chamber
Suggested shelf life
240
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 148 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 5.8 | % VD (*) |
| Aç adicionados (g) | 5.2 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 2.4 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.6 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.3 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.3 | % VD (*) |
| Sódio (mg) | 154 | % 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.
Australian Bread (Main Recipe)
Ingredients
How to make it
01. Place the Zeelandia Australian Bread in the dough mixer.
02. Gradually add part of the cold water (1.5 L) and mix at low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and the remaining cold water (300 ml) and mix at high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
04. Divide into pieces of 300 g. Round the dough.
05. Cover with plastic. Let it rest for 15 minutes.
06. Round again into a ball shape or shape into a loaf.
07. Moisten the surface of the dough with water and dip it in the decoration.
08. Shape the dough.
09. Ferment in the fermentation chamber (32°C) for approximately 2 hours.
10. Bake at 190°C for approximately 25 minutes in a deck oven.
Tips
* Turbo Oven: 160°C for approximately 20 minutes.
- Other shapes:
* Closed Loaf: Divide the dough into pieces of 800 g. Bake at 200°C for approximately 35 minutes in a deck oven without steam.
* Mini Baguette or Hamburger Bun: Divide the dough into pieces of 70 g. Bake at 190°C for approximately 25 minutes in a deck oven.
* Round Bread: Divide into pieces of 70 g. Do not let it rest on the table. Moisten the surface with water and oil (70 / 30%) and dip it in the decoration. Using a rounder, score the dough (do not press down completely). Ferment. Bake at 190°C for approximately 20 minutes in a deck oven.
- It is possible to freeze raw dough for 30 days if 1% of Zea Frozen Dough is added based on the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. It is recommended to use appropriate equipment such as a blast freezer and fermentation chamber.
Yield
23 Units of 275 g
Equipment
Dough Mixer , Steam Oven , Molder , Scale , Flat Baking Sheets , Fermentation Chamber
Suggested shelf life
240 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 148 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 5.8 | % VD (*) |
| Aç adicionados (g) | 5.2 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 2.4 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.6 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.3 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.3 | % VD (*) |
| Sódio (mg) | 154 | % 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.