French Bread Long Fermentation
Ingredients
Part Preparo
Process
02. Mix on low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and mix on low speed (speed 1) until homogenized.
04. Gradually add the remaining cold water (2.5 L) and mix on high speed (speed 2) for approximately 5 minutes or until
the veil stage is reached.
05. Divide into parts of 2.1 kg. Round the pieces.
06. Cover with plastic. Let it rest for 20 minutes.
07. Divide each part into pieces of 70 g. Shape them.
08. Ferment in the proofing cabinet (22°C) for 10 to 14 hours.
09. Let it rest outside the proofing cabinet for approximately 10 minutes or until the surface of the dough dries.
10. Give the thread (pestana).
11. Bake at 200°C for approximately 25 minutes in a steam oven
Tips
* Turbo Oven with steam: 170°C for approximately 15 minutes.
- The fermentation time should be adjusted according to local temperature. In some hot places, this time will be shorter.
Yield
1187 Units of 50 g
Equipment
Mixer , Steam Oven , Shaper , Proofing Cabinet , Scale , French Bread Pan , Pestana Cutter
Suggested shelf life
6
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 144 | % VD (*) |
| Carboidratos (g) | 29 | % 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) | 292 | % 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 Long Fermentation
Ingredients
How to make it
01. Place the wheat flour, salt, Zea MXI and part of the cold water (25 L) into the mixer.
02. Mix on low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and mix on low speed (speed 1) until homogenized.
04. Gradually add the remaining cold water (2.5 L) and mix on high speed (speed 2) for approximately 5 minutes or until
the veil stage is reached.
05. Divide into parts of 2.1 kg. Round the pieces.
06. Cover with plastic. Let it rest for 20 minutes.
07. Divide each part into pieces of 70 g. Shape them.
08. Ferment in the proofing cabinet (22°C) for 10 to 14 hours.
09. Let it rest outside the proofing cabinet for approximately 10 minutes or until the surface of the dough dries.
10. Give the thread (pestana).
11. Bake at 200°C for approximately 25 minutes in a steam oven
Tips
* Turbo Oven with steam: 170°C for approximately 15 minutes.
- The fermentation time should be adjusted according to local temperature. In some hot places, this time will be shorter.
Yield
1187 Units of 50 g
Equipment
Mixer , Steam Oven , Shaper , Proofing Cabinet , Scale , French Bread Pan , Pestana Cutter
Suggested shelf life
6 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 144 | % VD (*) |
| Carboidratos (g) | 29 | % 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) | 292 | % 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.