Ciabatta Bread (Main Recipe)
Ingredients
Part Preparo
Process
02. Mix on low speed (speed 1) for approximately 2 minutes.
03. Gradually add the fresh yeast and the remaining cold water (800 ml) and beat on high speed (speed 2) for about 8 minutes or until achieving the veil stage.
04. Place the dough in plastic boxes previously greased with oil.
05. Sprinkle wheat flour over the surface of the dough.
06. Cover with plastic bag.
07. Let it ferment in a fermentation cabinet at room temperature for approximately 1 hour or until ready.
08. Place the dough on a floured table and stretch it with your hands until it is approximately 3 cm thick.
09. Cut into rectangles (20 x 8 cm) and stretch the dough.
10. Place on greased baking sheets.
11. Bake at 220°C for approximately 25 minutes in a deck oven with steam.
Tips
- Alternative baking:
* Turbo Oven: preheat the oven to 210°C and place the Zeelandia Ciabatta inside. Add a little steam and reduce the temperature to 185°C for approximately 15 minutes. Reduce to 170°C and maintain for an additional 10 minutes to dry.
- The ciabatta can be filled according to preference.
- Raw bread dough can be frozen 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 dosage of yeast and reduce the dosage of water. It is recommended to use appropriate equipment such as a blast freezer and fermentation chamber.
Yield
40 Units of 150 g
Equipment
Mixer , Steam Oven , Scale , Plastic Box , Baking Sheets
Suggested shelf life
5
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 127 | % 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) | 0.8 | % VD (*) |
| Sódio (mg) | 320 | % 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.
Ciabatta Bread (Main Recipe)
Ingredients
How to make it
01. Place Zeelandia Ciabatta and part of the cold water (3 L) in the mixer.
02. Mix on low speed (speed 1) for approximately 2 minutes.
03. Gradually add the fresh yeast and the remaining cold water (800 ml) and beat on high speed (speed 2) for about 8 minutes or until achieving the veil stage.
04. Place the dough in plastic boxes previously greased with oil.
05. Sprinkle wheat flour over the surface of the dough.
06. Cover with plastic bag.
07. Let it ferment in a fermentation cabinet at room temperature for approximately 1 hour or until ready.
08. Place the dough on a floured table and stretch it with your hands until it is approximately 3 cm thick.
09. Cut into rectangles (20 x 8 cm) and stretch the dough.
10. Place on greased baking sheets.
11. Bake at 220°C for approximately 25 minutes in a deck oven with steam.
Tips
- Alternative baking:
* Turbo Oven: preheat the oven to 210°C and place the Zeelandia Ciabatta inside. Add a little steam and reduce the temperature to 185°C for approximately 15 minutes. Reduce to 170°C and maintain for an additional 10 minutes to dry.
- The ciabatta can be filled according to preference.
- Raw bread dough can be frozen 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 dosage of yeast and reduce the dosage of water. It is recommended to use appropriate equipment such as a blast freezer and fermentation chamber.
Yield
40 Units of 150 g
Equipment
Mixer , Steam Oven , Scale , Plastic Box , Baking Sheets
Suggested shelf life
5 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 127 | % 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) | 0.8 | % VD (*) |
| Sódio (mg) | 320 | % 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.