French Bread With Zea Mxi - Direct Process (Main Recipe)
Ingredients
Part Preparo
Process
02. Add part of the cold water (22 L) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (7 L), and beat on high speed (speed 2) for approximately 6 minutes or until reaching the véu point.
04. Divide into 70 g portions. Round up.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape.
07. Place in pre-greased French bread pans.
08. Ferment in a fermentation chamber (32 °C) for approximately 1:30 h or until ready.
09. Make the seam (pestana).
10. Bake at 210°C for approximately 25 minutes in a steam deck oven.
Tips
- Other Baking:
Turbo Oven: 180ºC for approximately 15 minutes.
Yield
1230 Units of 50 g
Equipment
Mixer , Steam Oven , Dough Shaper , Scale , French Bread Pan , Fermentation Chamber
Suggested shelf life
6
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 140 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 0.0 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 0.7 | % VD (*) |
| Gorduras saturadas (g) | 0.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 282 | % 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.
French Bread With Zea Mxi - Direct Process (Main Recipe)
Ingredients
How to make it
01. Place the wheat flour, Zea MXI, and salt in the mixer and mix on low speed (speed 1) for approximately 1 minute or until homogenized.
02. Add part of the cold water (22 L) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (7 L), and beat on high speed (speed 2) for approximately 6 minutes or until reaching the véu point.
04. Divide into 70 g portions. Round up.
05. Cover with plastic. Let rest for 15 minutes.
06. Shape.
07. Place in pre-greased French bread pans.
08. Ferment in a fermentation chamber (32 °C) for approximately 1:30 h or until ready.
09. Make the seam (pestana).
10. Bake at 210°C for approximately 25 minutes in a steam deck oven.
Tips
- Other Baking:
Turbo Oven: 180ºC for approximately 15 minutes.
Yield
1230 Units of 50 g
Equipment
Mixer , Steam Oven , Dough Shaper , Scale , French Bread Pan , Fermentation Chamber
Suggested shelf life
6 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 140 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 0.0 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.7 | % VD (*) |
| Gorduras totais (g) | 0.7 | % VD (*) |
| Gorduras saturadas (g) | 0.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 282 | % 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.