Multigrain Baguette
Ingredients
Part Preparo
Process
02. Slowly add the fresh yeast and the remaining water (250 ml) at low speed (speed 1).
03. Switch to high speed (speed 2) and mix until the veil stage (approximately 3 minutes).
04. Divide into 200 g portions and round them.
05. Let rest for 20 minutes, covering with plastic.
06. Shape.
07. Moisten and dust with starch.
08. Ferment for approximately 90 minutes on previously greased baking sheets.
09. Bake at 210°C in a deck and ceiling oven for approximately 30 minutes with steam.
Tips
Yield
20 Units of 163 g
Equipment
Mixer , Oven , Scale
Suggested shelf life
72
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 128 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 0.9 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.2 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.4 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.7 | % VD (*) |
| Sódio (mg) | 243 | % 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.
Multigrain Baguette
Ingredients
How to make it
01. Place the Ciabatta, Trigale Multi, and part of the water (approximately 1.25 L) in the mixer, initially mixing at low speed (speed 1) until homogenized.
02. Slowly add the fresh yeast and the remaining water (250 ml) at low speed (speed 1).
03. Switch to high speed (speed 2) and mix until the veil stage (approximately 3 minutes).
04. Divide into 200 g portions and round them.
05. Let rest for 20 minutes, covering with plastic.
06. Shape.
07. Moisten and dust with starch.
08. Ferment for approximately 90 minutes on previously greased baking sheets.
09. Bake at 210°C in a deck and ceiling oven for approximately 30 minutes with steam.
Tips
Yield
20 Units of 163 g
Equipment
Mixer , Oven , Scale
Suggested shelf life
72 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 128 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 0.9 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.2 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.4 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.7 | % VD (*) |
| Sódio (mg) | 243 | % 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.