Italian Bread (Main Recipe)
Ingredients
Part Esponja
Part Reforço
Process
01. Place the Zeelandia Italian Bread and part of the cold water (1.9 L) gradually into the mixer bowl and mix on low speed (speed 1) for approximately 2 minutes.
02. Add the fresh yeast and the remaining cold water (800 ml) gradually and mix on low speed (speed 1) for approximately 3 minutes.
03. Round the dough. Cover with plastic.
04. Ferment in the fermentation chamber at room temperature for approximately 1 hour or until ready.
DOUGH STAGE
01. Place the sponge dough into the mixer bowl.
02. Add the Zeelandia Italian Bread and the water and mix on low speed (speed 1) for approximately 8 minutes or until the start of the windowpane stage. Be careful not to fully reach the windowpane stage.
03. Divide into parts of 500 g. Round again.
04. Cover with plastic. Rest for 20 minutes.
05. Round again to a ball shape or shape into a loaf.
06. Ferment in the fermentation chamber at room temperature for approximately 1:30 h. Be careful not to reach the maximum growth point.
07. Create the tension.
08. Bake at 200°C for approximately 30 minutes in a steam oven.
09. When it starts to color, open the oven.
Tips
- Alternate baking:
* Turbo Oven: preheat to 210°C, add steam and turn off the oven for 10 minutes. Turn the oven back on and bake at 170°C for approximately 40 minutes.
- Alternate shape:
* Ball Bread: Divide the dough into parts of 80 g. Ferment. Create a cross shape. Bake at 190°C for approximately 20 minutes in a steam oven.
- It is possible to freeze the raw bread dough for 30 days if you add 1% of Zea Frozen Mass based on the weight of the pre-mix. You may need 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
18 Units of 430 g
Equipment
Mixer , Steam Oven , Molder , Fermentation Chamber , Scale , Baking Sheets
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 128 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 0.6 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.1 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 339 | % 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.
Italian Bread (Main Recipe)
Ingredients
How to make it
SPONGE
01. Place the Zeelandia Italian Bread and part of the cold water (1.9 L) gradually into the mixer bowl and mix on low speed (speed 1) for approximately 2 minutes.
02. Add the fresh yeast and the remaining cold water (800 ml) gradually and mix on low speed (speed 1) for approximately 3 minutes.
03. Round the dough. Cover with plastic.
04. Ferment in the fermentation chamber at room temperature for approximately 1 hour or until ready.
DOUGH STAGE
01. Place the sponge dough into the mixer bowl.
02. Add the Zeelandia Italian Bread and the water and mix on low speed (speed 1) for approximately 8 minutes or until the start of the windowpane stage. Be careful not to fully reach the windowpane stage.
03. Divide into parts of 500 g. Round again.
04. Cover with plastic. Rest for 20 minutes.
05. Round again to a ball shape or shape into a loaf.
06. Ferment in the fermentation chamber at room temperature for approximately 1:30 h. Be careful not to reach the maximum growth point.
07. Create the tension.
08. Bake at 200°C for approximately 30 minutes in a steam oven.
09. When it starts to color, open the oven.
Tips
- Alternate baking:
* Turbo Oven: preheat to 210°C, add steam and turn off the oven for 10 minutes. Turn the oven back on and bake at 170°C for approximately 40 minutes.
- Alternate shape:
* Ball Bread: Divide the dough into parts of 80 g. Ferment. Create a cross shape. Bake at 190°C for approximately 20 minutes in a steam oven.
- It is possible to freeze the raw bread dough for 30 days if you add 1% of Zea Frozen Mass based on the weight of the pre-mix. You may need 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
18 Units of 430 g
Equipment
Mixer , Steam Oven , Molder , Fermentation Chamber , Scale , Baking Sheets
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 128 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 0.6 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.1 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 339 | % 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.