Sponge Dough - Sponge Method
Ingredients
Part Esponja
Part Preparo
Process
01. Place Zeelandia Soft Bread, fresh yeast, and cold water in the mixer and mix on low speed (speed 1) for about 4 minutes or until a smooth dough forms.
02. Round the dough and cover with plastic.
03. Let it rest for approximately 40 minutes.
PREPARATION
01. Place Zeelandia Soft Bread, eggs, the sponge, and part of the cold water (500 ml) in the mixer and mix on low speed (speed 1) for approximately 4 minutes.
02. Add the remaining cold water (200 mL) and beat on high speed (speed 2) for about 3 minutes or until reaching the veil point.
03. Divide into 4 parts and cover with plastic.
04. With the help of 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 stick.
06. Join the four sticks by moistening with water and sealing the ends together.
07. Divide into 450 g pieces.
08. Place on pre-greased baking trays leaving the cut side up.
09. Ferment in a fermentation chamber (32ºC) for approximately 1:30 h.
10. Give it a thread.
11. Bake at 180ºC for approximately 30 minutes in a deck oven without steam.
12. Cool and package.
TIP
- Alternate baking:
* Turbo Oven with steam: 155°C for approximately 25 minutes.
Yield
15 Units of 390 g
Equipment
Mixer , Oven , Cylinder , Scale , Flat Baking Trays , 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) | 3.3 | % 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.
Sponge Dough - Sponge Method
Ingredients
How to make it
SPONGE
01. Place Zeelandia Soft Bread, fresh yeast, and cold water in the mixer and mix on low speed (speed 1) for about 4 minutes or until a smooth dough forms.
02. Round the dough and cover with plastic.
03. Let it rest for approximately 40 minutes.
PREPARATION
01. Place Zeelandia Soft Bread, eggs, the sponge, and part of the cold water (500 ml) in the mixer and mix on low speed (speed 1) for approximately 4 minutes.
02. Add the remaining cold water (200 mL) and beat on high speed (speed 2) for about 3 minutes or until reaching the veil point.
03. Divide into 4 parts and cover with plastic.
04. With the help of 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 stick.
06. Join the four sticks by moistening with water and sealing the ends together.
07. Divide into 450 g pieces.
08. Place on pre-greased baking trays leaving the cut side up.
09. Ferment in a fermentation chamber (32ºC) for approximately 1:30 h.
10. Give it a thread.
11. Bake at 180ºC for approximately 30 minutes in a deck oven without steam.
12. Cool and package.
TIP
- Alternate baking:
* Turbo Oven with steam: 155°C for approximately 25 minutes.
Tips
Yield
15 Units of 390 g
Equipment
Mixer , Oven , Cylinder , Scale , Flat Baking Trays , 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) | 3.3 | % 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.