French Bread With Zea F (Main Recipe)
Ingredients
Part Preparo
Process
02. Mix for 4 minutes on low speed (speed 1).
03. Beat until the veil stage (approximately 4 minutes) on high speed (speed 2) or pass through a sheeter making 2 closed turns, 3 medium turns, and 20 open turns.
04. Round the dough.
05. Let it rest for approximately 30 minutes, covering it with plastic to prevent drying out.
06. Divide into parts of 400g for baguette, 250g for baguette, 67g for small bread.
07. Shape.
08. Ferment until point (approximately 90 minutes) on previously greased baking sheets.
09. Put a seam (bark).
10. Bake for approximately 25 minutes at 210º C (deck oven).
Tips
- For baguette: bake for 30 minutes at 210ºC.
- For baguette: bake for 30 minutes at 210ºC.
- Other ovens:
Turbo Oven: approximately 15 minutes at 180ºC
Rotating Oven: approximately 15 minutes at 180ºC
OTHER YIELDS
- For 50 Kg of flour: approximately 204 baguettes of 330 g
- For 50 Kg of flour: approximately 328 baguettes of 200 g
Yield
1230 Units of 50 g
Equipment
Mixer , Steam Oven , Molder , Sheeter , Scale
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 F (Main Recipe)
Ingredients
How to make it
01. Place all ingredients in the mixer.
02. Mix for 4 minutes on low speed (speed 1).
03. Beat until the veil stage (approximately 4 minutes) on high speed (speed 2) or pass through a sheeter making 2 closed turns, 3 medium turns, and 20 open turns.
04. Round the dough.
05. Let it rest for approximately 30 minutes, covering it with plastic to prevent drying out.
06. Divide into parts of 400g for baguette, 250g for baguette, 67g for small bread.
07. Shape.
08. Ferment until point (approximately 90 minutes) on previously greased baking sheets.
09. Put a seam (bark).
10. Bake for approximately 25 minutes at 210º C (deck oven).
Tips
- For baguette: bake for 30 minutes at 210ºC.
- For baguette: bake for 30 minutes at 210ºC.
- Other ovens:
Turbo Oven: approximately 15 minutes at 180ºC
Rotating Oven: approximately 15 minutes at 180ºC
OTHER YIELDS
- For 50 Kg of flour: approximately 204 baguettes of 330 g
- For 50 Kg of flour: approximately 328 baguettes of 200 g
Yield
1230 Units of 50 g
Equipment
Mixer , Steam Oven , Molder , Sheeter , Scale
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.