Portuguese Bread
Ingredients
Part Preparo
Process
02. Mix at low speed (speed 1) for approximately 3 minutes.
03. Add part of the ice water (500 ml), the eggs, and the olive oil and mix at low speed (speed 1) for approximately 3 minutes.
04. Gradually add the fresh yeast and the remaining ice water (350 ml) and mix at low speed (speed 1) for approximately 3 minutes.
05. Mix at high speed (speed 2) for approximately 5 minutes or until the windowpane stage is reached.
06. Place in a previously greased plastic container.
07. Let it rest for approximately 1 hour.
08. Divide into 250 g pieces. Shape into short loaf format.
09. Ferment in the proofing cabinet at room temperature for approximately 40 minutes or until ready.
10. Score the dough (pestana). Dust flour over the surface of the loaves.
11. Bake at 200°C for approximately 25 minutes in a steam oven.
Yield
10 Units of 210 g
Equipment
Mixing Bowl , Steam Oven , Proofing Cabinet , Scale , Flat Baking Trays , Plastic Container
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 155 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 1.2 | % VD (*) |
| Aç adicionados (g) | 0.5 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 4.4 | % VD (*) |
| Gorduras saturadas (g) | 0.9 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 262 | % 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.
Portuguese Bread
Ingredients
Part Preparo
How to make it
01. Place the Zeelandia Baguette, the fat, and the refined sugar in the mixing bowl.
02. Mix at low speed (speed 1) for approximately 3 minutes.
03. Add part of the ice water (500 ml), the eggs, and the olive oil and mix at low speed (speed 1) for approximately 3 minutes.
04. Gradually add the fresh yeast and the remaining ice water (350 ml) and mix at low speed (speed 1) for approximately 3 minutes.
05. Mix at high speed (speed 2) for approximately 5 minutes or until the windowpane stage is reached.
06. Place in a previously greased plastic container.
07. Let it rest for approximately 1 hour.
08. Divide into 250 g pieces. Shape into short loaf format.
09. Ferment in the proofing cabinet at room temperature for approximately 40 minutes or until ready.
10. Score the dough (pestana). Dust flour over the surface of the loaves.
11. Bake at 200°C for approximately 25 minutes in a steam oven.
Tips
Yield
10 Units of 210 g
Equipment
Mixing Bowl , Steam Oven , Proofing Cabinet , Scale , Flat Baking Trays , Plastic Container
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 155 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 1.2 | % VD (*) |
| Aç adicionados (g) | 0.5 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 4.4 | % VD (*) |
| Gorduras saturadas (g) | 0.9 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 262 | % 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.