Mexican Bread
Ingredients
Part Preparo
Part Acabamento
Process
01. Place the Zeelandia Ciabatta and part of the cold water (850 ml) in the mixing bowl.
02. Mix on low speed (speed 1) for approximately 2 minutes.
03. Gradually add the fresh yeast and the remaining cold water (150 ml) and mix on high speed (speed 2) for approximately 8 minutes or until the veil stage is achieved.
04. Add the crushed red pepper, chopped sun-dried tomatoes, and chopped parsley, and mix until homogeneous.
05. Divide into portions of 270 g. Shape into balls.
06. Cover with plastic. Let rest for 15 minutes.
07. Shape into the desired format.
FINISHING
01. Mix the cornmeal and chopped parsley.
02. Moisten the breads with water and coat them in the cornmeal mixture.
03. Place on pre-greased baking trays.
04. Allow to ferment in a proofing chamber (32°C) for approximately 1 hour or until ready.
05. Slash the tops.
06. Bake at 210°C for approximately 20 minutes in a deck oven with steam.
07. Remove from the oven, drizzle olive oil over the breads, and return to the oven for another 5 minutes.
Tips
* Turbo Oven with steam: 170°C for approximately 20 minutes.
- Alternative shape:
* Ball Bread: Divide into portions of 80 g. Do not allow bench rest. Moisten the surface with water and oil (70 / 30%) and coat in decoration. Using a ball stamper, score the dough (do not press all the way through). Ferment until ready. Bake at 190°C for approximately 20 minutes in a deck oven with steam.
Yield
12 Units of 232 g
Equipment
Mixing Bowl , Steam Oven , Scale , Container , Baking Trays , Proofing Chamber
Suggested shelf life
8
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 151 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 1.7 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 349 | % 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.
Mexican Bread
Ingredients
Part Preparo
Part Acabamento
How to make it
PREPARATION
01. Place the Zeelandia Ciabatta and part of the cold water (850 ml) in the mixing bowl.
02. Mix on low speed (speed 1) for approximately 2 minutes.
03. Gradually add the fresh yeast and the remaining cold water (150 ml) and mix on high speed (speed 2) for approximately 8 minutes or until the veil stage is achieved.
04. Add the crushed red pepper, chopped sun-dried tomatoes, and chopped parsley, and mix until homogeneous.
05. Divide into portions of 270 g. Shape into balls.
06. Cover with plastic. Let rest for 15 minutes.
07. Shape into the desired format.
FINISHING
01. Mix the cornmeal and chopped parsley.
02. Moisten the breads with water and coat them in the cornmeal mixture.
03. Place on pre-greased baking trays.
04. Allow to ferment in a proofing chamber (32°C) for approximately 1 hour or until ready.
05. Slash the tops.
06. Bake at 210°C for approximately 20 minutes in a deck oven with steam.
07. Remove from the oven, drizzle olive oil over the breads, and return to the oven for another 5 minutes.
Tips
* Turbo Oven with steam: 170°C for approximately 20 minutes.
- Alternative shape:
* Ball Bread: Divide into portions of 80 g. Do not allow bench rest. Moisten the surface with water and oil (70 / 30%) and coat in decoration. Using a ball stamper, score the dough (do not press all the way through). Ferment until ready. Bake at 190°C for approximately 20 minutes in a deck oven with steam.
Yield
12 Units of 232 g
Equipment
Mixing Bowl , Steam Oven , Scale , Container , Baking Trays , Proofing Chamber
Suggested shelf life
8 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 151 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 1.7 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 349 | % 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.