Semi Italian Bread (Main Recipe)
Ingredients
Part Acabamento
Part Preparo
Process
01. Place the Semi Italian Bread in the mixer.
02. Gradually add part of the cold water (2.5 L) and mix at low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (280 ml) and mix at high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into 150 g portions. Shape into balls.
05. Cover with plastic wrap. Let rest for 40 minutes.
06. Shape into the desired format.
FINISHING
01. Place the egg whites and salt to taste in a container and mix.
02. Moisturize the breads in the egg whites and coat them in the Semi Italian Bread mixture.
03. Ferment in a proofing chamber (32°C) for approximately 1 hour or until ready.
04. Make the cut.
05. Using a piping bag, apply approximately 4 g of margarine on the cut of each bread.
06. Bake at 210°C for approximately 25 minutes in a steam deck oven.
Tips
* Turbo Oven: 180°C for approximately 20 minutes.
- To facilitate application, the margarine should be at room temperature.
- Other shapes:
* For shaping into baguette and round bread forms, reduce the amount of water to 2.65 L.
* Round Bread: Divide into 80 g portions. Do not let it rest. Moisturize the surface of the dough with egg whites and coat in the Semi Italian Bread mixture. Using a ball marker, mark the dough (do not press all the way down). Ferment. Bake at 200°C for approximately 20 minutes in a steam deck oven.
* Baguette: Divide into 80 g portions. Moisturize the surface of the dough with egg whites and coat in the Semi Italian Bread mixture. Ferment. Bake at 200°C for approximately 20 minutes in a steam deck oven.
- It is possible to freeze the raw bread dough for 30 days by adding 1% of Frozen Zea Mass based on the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. The use of suitable equipment such as a blast freezer and proofing chamber is recommended.
Yield
51 units of 127 g
Equipment
Mixer , Steam Oven , Piping Bag , Scale , French Bread Pan , Proofing Chamber
Suggested shelf life
6
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 143 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 1.1 | % VD (*) |
| Aç adicionados (g) | 0.3 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 1.8 | % VD (*) |
| Gorduras saturadas (g) | 0.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.4 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.1 | % VD (*) |
| Colesterol (mg) | 3.3 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 287 | % 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.
Semi Italian Bread (Main Recipe)
Ingredients
How to make it
PREPARATION
01. Place the Semi Italian Bread in the mixer.
02. Gradually add part of the cold water (2.5 L) and mix at low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (280 ml) and mix at high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into 150 g portions. Shape into balls.
05. Cover with plastic wrap. Let rest for 40 minutes.
06. Shape into the desired format.
FINISHING
01. Place the egg whites and salt to taste in a container and mix.
02. Moisturize the breads in the egg whites and coat them in the Semi Italian Bread mixture.
03. Ferment in a proofing chamber (32°C) for approximately 1 hour or until ready.
04. Make the cut.
05. Using a piping bag, apply approximately 4 g of margarine on the cut of each bread.
06. Bake at 210°C for approximately 25 minutes in a steam deck oven.
Tips
* Turbo Oven: 180°C for approximately 20 minutes.
- To facilitate application, the margarine should be at room temperature.
- Other shapes:
* For shaping into baguette and round bread forms, reduce the amount of water to 2.65 L.
* Round Bread: Divide into 80 g portions. Do not let it rest. Moisturize the surface of the dough with egg whites and coat in the Semi Italian Bread mixture. Using a ball marker, mark the dough (do not press all the way down). Ferment. Bake at 200°C for approximately 20 minutes in a steam deck oven.
* Baguette: Divide into 80 g portions. Moisturize the surface of the dough with egg whites and coat in the Semi Italian Bread mixture. Ferment. Bake at 200°C for approximately 20 minutes in a steam deck oven.
- It is possible to freeze the raw bread dough for 30 days by adding 1% of Frozen Zea Mass based on the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. The use of suitable equipment such as a blast freezer and proofing chamber is recommended.
Yield
51 units of 127 g
Equipment
Mixer , Steam Oven , Piping Bag , Scale , French Bread Pan , Proofing Chamber
Suggested shelf life
6 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 143 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 1.1 | % VD (*) |
| Aç adicionados (g) | 0.3 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 1.8 | % VD (*) |
| Gorduras saturadas (g) | 0.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.4 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.1 | % VD (*) |
| Colesterol (mg) | 3.3 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 287 | % 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.