French Bread with Extended Fermentation
Ingredients
Part Preparo
Process
01. Place the wheat flour, salt, Zea Massa Congelada, and part of the cold water (25 L) in the mixer.
02. Mix on low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and mix on low speed (speed 1) until homogeneous.
04. Gradually add the remaining cold water (2.5 L) and mix on high speed (speed 2) for approximately 5 minutes or until
the veil point is achieved.
05. Divide into pieces of 2.1 kg. Round them.
06. Cover with plastic. Let it rest for 20 minutes.
07. Divide each piece into 70 g pieces. Shape them.
08. Ferment in the fermentation chamber (22°C) for 10 to 14 hours.
09. Let rest outside the fermentation chamber for approximately 10 minutes or until the surface of the dough dries.
10. Give it the string (pestana).
11. Bake at 200°C for approximately 25 minutes in a steam oven.
Tips
- The dosage of Zea Massa Congelada may vary from 1 to 1.5%, depending on the strength of the wheat flour used.
- Alternative baking:
* Turbo Oven with steam: 170ºC for approximately 15 minutes.
- The fermentation time should be adjusted according to the local temperature. In some hot places, this time will be shorter.
Yield
1134 Units of 50 g
Equipment
Mixer , Steam Oven , Fermentation Chamber , Scale
Suggested shelf life
6
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 149 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 0.0 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.0 | % VD (*) |
| Gorduras totais (g) | 0.8 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 300 | % 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 Extended Fermentation
Ingredients
How to make it
01. Place the wheat flour, salt, Zea Massa Congelada, and part of the cold water (25 L) in the mixer.
02. Mix on low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and mix on low speed (speed 1) until homogeneous.
04. Gradually add the remaining cold water (2.5 L) and mix on high speed (speed 2) for approximately 5 minutes or until
the veil point is achieved.
05. Divide into pieces of 2.1 kg. Round them.
06. Cover with plastic. Let it rest for 20 minutes.
07. Divide each piece into 70 g pieces. Shape them.
08. Ferment in the fermentation chamber (22°C) for 10 to 14 hours.
09. Let rest outside the fermentation chamber for approximately 10 minutes or until the surface of the dough dries.
10. Give it the string (pestana).
11. Bake at 200°C for approximately 25 minutes in a steam oven.
Tips
- The dosage of Zea Massa Congelada may vary from 1 to 1.5%, depending on the strength of the wheat flour used.
- Alternative baking:
* Turbo Oven with steam: 170ºC for approximately 15 minutes.
- The fermentation time should be adjusted according to the local temperature. In some hot places, this time will be shorter.
Yield
1134 Units of 50 g
Equipment
Mixer , Steam Oven , Fermentation Chamber , Scale
Suggested shelf life
6 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 149 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 0.0 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.0 | % VD (*) |
| Gorduras totais (g) | 0.8 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 300 | % 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.