Yam Bread (Main Recipe)
Ingredients
Part Preparo
Process
02. Add part of the cold water (2.2 L) and mix on low speed (speed 1) for approximately 4 minutes.
03. Add the fresh yeast, mix on high speed (speed 2), and gradually add the remaining cold water (200 ml).
04. Mix on high speed (speed 2) for an additional approximately 5 minutes or until reaching the veil stage.
05. Divide the dough into 150 g portions. Shape into balls.
06. Cover with plastic wrap. Let rest for 15 minutes.
07. Shape again and place 3 portions of the dough in a rectangular mold (22 x 11 x 9.5 cm).
08. Ferment in the fermentation chamber (32°C) for approximately 1:40 h.
09. Bake at 190°C for approximately 30 minutes in a stone oven without steam.
Tips
- Alternative baking:
* Turbo Oven: 170°C for approximately 15 minutes.
- It is possible to freeze the raw bread dough for 30 days if 1% of Zea Frozen Mass is added based on the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. It is recommended to use appropriate equipment such as a blast freezer and a fermentation chamber.
Yield
16 Units of 409 g
Equipment
Mixer , Oven , Fermentation Cabinet , Scale , Rectangular Mold
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 141 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 3.7 | % VD (*) |
| Aç adicionados (g) | 2.9 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 2.0 | % VD (*) |
| Gorduras saturadas (g) | 0.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.5 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.3 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 219 | % 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.
Yam Bread (Main Recipe)
Ingredients
How to make it
01. Place the Zeelandia Yam Bread mix in the mixer.
02. Add part of the cold water (2.2 L) and mix on low speed (speed 1) for approximately 4 minutes.
03. Add the fresh yeast, mix on high speed (speed 2), and gradually add the remaining cold water (200 ml).
04. Mix on high speed (speed 2) for an additional approximately 5 minutes or until reaching the veil stage.
05. Divide the dough into 150 g portions. Shape into balls.
06. Cover with plastic wrap. Let rest for 15 minutes.
07. Shape again and place 3 portions of the dough in a rectangular mold (22 x 11 x 9.5 cm).
08. Ferment in the fermentation chamber (32°C) for approximately 1:40 h.
09. Bake at 190°C for approximately 30 minutes in a stone oven without steam.
Tips
- Alternative baking:
* Turbo Oven: 170°C for approximately 15 minutes.
- It is possible to freeze the raw bread dough for 30 days if 1% of Zea Frozen Mass is added based on the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. It is recommended to use appropriate equipment such as a blast freezer and a fermentation chamber.
Yield
16 Units of 409 g
Equipment
Mixer , Oven , Fermentation Cabinet , Scale , Rectangular Mold
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 141 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 3.7 | % VD (*) |
| Aç adicionados (g) | 2.9 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 2.0 | % VD (*) |
| Gorduras saturadas (g) | 0.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.5 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.3 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 219 | % 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.