Corn Baguette
Ingredients
Part Massa
Part Decoração
Process
01. Place the cornmeal in a plastic container and set aside.
DOUGH
01. Place the Trigale Milho Light, the Zea, the wheat flour, and the salt in the mixer, mixing on low speed (speed 1) until homogenized.
02. Gradually add cold water and continue mixing on low speed (speed 1) for approximately 4 minutes.
03. Add the fresh yeast.
04. Beat on high speed (speed 2) for about 4 more minutes or until reaching the veil point.
05. Divide into 100 g portions, shape into balls, cover with plastic, and let rest for 10 minutes.
06. Shape the dough into short loaves, roll in cornmeal, and place on French bread baking sheets.
07. Let it proof until ready, for approximately 60 minutes at a temperature of 32°C.
08. Make a slash with a blade, similar to what is done for producing French bread.
09. Bake at 210°C in a deck oven with steam for approximately 25 minutes.
Tips
* Turbo Oven: approximately 20 minutes at 190º C.
Yield
40 Units of 80 g
Equipment
Mixer , Steam Oven , Shaper , Scale , French Bread Baking Sheet , Plastic Container , Slashing Blade
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) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 1.1 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 232 | % 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.
Corn Baguette
Ingredients
Part Decoração
How to make it
DECORATION
01. Place the cornmeal in a plastic container and set aside.
DOUGH
01. Place the Trigale Milho Light, the Zea, the wheat flour, and the salt in the mixer, mixing on low speed (speed 1) until homogenized.
02. Gradually add cold water and continue mixing on low speed (speed 1) for approximately 4 minutes.
03. Add the fresh yeast.
04. Beat on high speed (speed 2) for about 4 more minutes or until reaching the veil point.
05. Divide into 100 g portions, shape into balls, cover with plastic, and let rest for 10 minutes.
06. Shape the dough into short loaves, roll in cornmeal, and place on French bread baking sheets.
07. Let it proof until ready, for approximately 60 minutes at a temperature of 32°C.
08. Make a slash with a blade, similar to what is done for producing French bread.
09. Bake at 210°C in a deck oven with steam for approximately 25 minutes.
Tips
* Turbo Oven: approximately 20 minutes at 190º C.
Yield
40 Units of 80 g
Equipment
Mixer , Steam Oven , Shaper , Scale , French Bread Baking Sheet , Plastic Container , Slashing Blade
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) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 1.1 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 232 | % 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.