Soft Bread Loaf
Ingredients
Part Preparo
Process
02. Add the fresh yeast and the remaining water (300 ml) and mix for an additional minute.
03. Whip at high speed (speed 2) until the veil point is reached.
04. Divide into parts of 550 g.
05. Cover with plastic. Let rest for 10 minutes.
06. Open the dough with your hands and pass it through the open molder to avoid compressing the dough too much.
07. Place in an open bread loaf pan (30 x 10 x 10 cm) previously greased.
08. Ferment in a fermentation chamber (32ºC) for approximately 2:30 hours or until fully risen.
09. Bake at 200°C for approximately 35 minutes in a deck oven.
10. Cool.
Tips
- Turbo oven without steam: 160°C for approximately 30 minutes.
*Other Yields:
- For closed bread loaves: 700 g of dough in a loaf pan with lid (30 x 10 x 10 cm) previously greased, yields 10 units of 620 g.
* Deck oven: 200ºC for approximately 45 minutes.
Yield
13 Units of 480 g
Equipment
Mixer , Oven , Molder , Bread Loaf Pan , Fermentation Chamber
Suggested shelf life
240
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 141 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 4.8 | % VD (*) |
| Aç adicionados (g) | 4.1 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 242 | % 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.
Soft Bread Loaf
Ingredients
How to make it
01. Place the Zeelandia Soft Bread in the mixer along with part of the cold water (1.7 L) and mix on low speed (speed 1) for approximately 5 minutes.
02. Add the fresh yeast and the remaining water (300 ml) and mix for an additional minute.
03. Whip at high speed (speed 2) until the veil point is reached.
04. Divide into parts of 550 g.
05. Cover with plastic. Let rest for 10 minutes.
06. Open the dough with your hands and pass it through the open molder to avoid compressing the dough too much.
07. Place in an open bread loaf pan (30 x 10 x 10 cm) previously greased.
08. Ferment in a fermentation chamber (32ºC) for approximately 2:30 hours or until fully risen.
09. Bake at 200°C for approximately 35 minutes in a deck oven.
10. Cool.
Tips
- Turbo oven without steam: 160°C for approximately 30 minutes.
*Other Yields:
- For closed bread loaves: 700 g of dough in a loaf pan with lid (30 x 10 x 10 cm) previously greased, yields 10 units of 620 g.
* Deck oven: 200ºC for approximately 45 minutes.
Yield
13 Units of 480 g
Equipment
Mixer , Oven , Molder , Bread Loaf Pan , Fermentation Chamber
Suggested shelf life
240 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 141 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 4.8 | % VD (*) |
| Aç adicionados (g) | 4.1 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 242 | % 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.