French Bread with Prolonged Fermentation Using Ritmo Vermelho
Ingredients
Part Preparo
Process
01. Place the wheat flour, salt, Ritmo Vermelho, and part of the cold water (25 L) in the mixer.
02. Mix at low speed (speed 1) for approximately 3 minutes.
03. Add fresh yeast and mix at low speed (speed 1) until homogeneous.
04. Gradually add the remaining cold water (2.5 L) and mix at high speed (speed 2) for approximately 5 minutes or until achieving the veil stage.
05. Divide into portions of 2.1 kg. Round the dough.
06. Cover with plastic. Rest for 20 minutes.
07. Divide each portion into pieces of 70 g. Shape.
08. Ferment in a fermentation cabinet (22°C) for 10 to 14 hours.
09. Rest outside the fermentation cabinet for approximately 10 minutes or until the surface of the dough dries out.
10. Create the seam (pestana).
11. Bake at 200°C for approximately 25 minutes in a steam oven.
Tips
- Alternative baking:
*Turbo Oven with steam: 170ºC for approximately 15 minutes.
- The fermentation time should be adjusted according to local temperature. In some hot places, this time will be shorter.
Yield
1126 Units of 50 g
Equipment
Mixer , Steam Oven , Fermentation Cabinet , Scale
Suggested shelf life
6
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 148 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 0.0 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.9 | % 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) | 302 | % 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 Prolonged Fermentation Using Ritmo Vermelho
Ingredients
How to make it
01. Place the wheat flour, salt, Ritmo Vermelho, and part of the cold water (25 L) in the mixer.
02. Mix at low speed (speed 1) for approximately 3 minutes.
03. Add fresh yeast and mix at low speed (speed 1) until homogeneous.
04. Gradually add the remaining cold water (2.5 L) and mix at high speed (speed 2) for approximately 5 minutes or until achieving the veil stage.
05. Divide into portions of 2.1 kg. Round the dough.
06. Cover with plastic. Rest for 20 minutes.
07. Divide each portion into pieces of 70 g. Shape.
08. Ferment in a fermentation cabinet (22°C) for 10 to 14 hours.
09. Rest outside the fermentation cabinet for approximately 10 minutes or until the surface of the dough dries out.
10. Create the seam (pestana).
11. Bake at 200°C for approximately 25 minutes in a steam oven.
Tips
- Alternative baking:
*Turbo Oven with steam: 170ºC for approximately 15 minutes.
- The fermentation time should be adjusted according to local temperature. In some hot places, this time will be shorter.
Yield
1126 Units of 50 g
Equipment
Mixer , Steam Oven , Fermentation Cabinet , Scale
Suggested shelf life
6 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 148 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 0.0 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.9 | % 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) | 302 | % 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.