Sovado Bread
Ingredients
Part Preparo
Process
02. Add the fresh yeast and the remaining cold water (300 mL) and beat at high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
03. Divide into 4 parts and cover with plastic.
04. Using a cylinder, roll each part of the dough into strips approximately 25 cm wide x 60 cm long x 2 cm high.
05. Roll the strips to form a rod.
06. Join the four rods by moistening with water and securing the ends together.
07. Divide into 450 g portions.
08. Place on previously greased baking sheets with the cut side facing up.
09. Ferment in a fermentation chamber (32ºC) for approximately 2 hours.
10. Shape the dough.
11. Bake at 180ºC for approximately 30 minutes in a stone oven without steam.
12. Cool and package.
TIP
- Alternative baking:
* Turbo Oven with steam: 155°C for approximately 25 minutes.
Yield
15 Units of 390 g
Equipment
Mixing Bowl , Oven , Cylinder , Scale , Flat Baking Sheets , Dough Cutter , Fermentation Chamber
Suggested shelf life
240
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 124 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 4.1 | % VD (*) |
| Aç adicionados (g) | 3.5 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 1.4 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 209 | % 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.
Sovado Bread
Ingredients
How to make it
01. Place Zeelandia Soft Bread, the eggs, and part of the cold water (1 L) into the mixing bowl and mix at low speed (speed 1) for approximately 4 minutes.
02. Add the fresh yeast and the remaining cold water (300 mL) and beat at high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
03. Divide into 4 parts and cover with plastic.
04. Using a cylinder, roll each part of the dough into strips approximately 25 cm wide x 60 cm long x 2 cm high.
05. Roll the strips to form a rod.
06. Join the four rods by moistening with water and securing the ends together.
07. Divide into 450 g portions.
08. Place on previously greased baking sheets with the cut side facing up.
09. Ferment in a fermentation chamber (32ºC) for approximately 2 hours.
10. Shape the dough.
11. Bake at 180ºC for approximately 30 minutes in a stone oven without steam.
12. Cool and package.
TIP
- Alternative baking:
* Turbo Oven with steam: 155°C for approximately 25 minutes.
Tips
Yield
15 Units of 390 g
Equipment
Mixing Bowl , Oven , Cylinder , Scale , Flat Baking Sheets , Dough Cutter , Fermentation Chamber
Suggested shelf life
240 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 124 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 4.1 | % VD (*) |
| Aç adicionados (g) | 3.5 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 1.4 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 209 | % 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.