Vodka Bread
Ingredients
Part Preparo
Process
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 beat on high speed (speed 2) for approximately 8 minutes or until reaching the veil stage.
04. Divide into parts of 250 g. Pre-shape into balls.
05. Cover with plastic. Let rest for 20 minutes.
06. Shape into the desired form.
07. Moisturize the surface of the dough with water and coat it with Trigale decoration.
08. Place on pre-greased baking sheets.
09. Ferment in a fermentation chamber (32°C) for approximately 1 hour or until the desired point.
10. Score the surface.
11. Bake at 210ºC for approximately 25 minutes in a steam deck oven.
Tips
* Turbo Oven with steam: 170°C for approximately 20 minutes.
- Alternative shape:
* Ball Bread: Divide into parts of 80 g. Do not let rest on the table. Moisturize the surface with water and oil (70 / 30%) and coat with decoration. With the aid of a ball scorer, mark the dough (do not press all the way down). Ferment until the desired point. Bake at 190°C for approximately 20 minutes in a steam deck oven.
Yield
12 Units of 207 g
Equipment
Mixer , Steam Oven , Scale , Perforated Baking Sheet , Container , Dough Cutter , Fermentation Chamber
Suggested shelf life
8
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 133 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 0.8 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.7 | % VD (*) |
| Sódio (mg) | 253 | % 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.
Vodka Bread
Ingredients
How to make it
01. Place the Zeelandia Ciabatta, Trigale Light Rye, part of the cold water (750 ml), and vodka in the mixer.
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 beat on high speed (speed 2) for approximately 8 minutes or until reaching the veil stage.
04. Divide into parts of 250 g. Pre-shape into balls.
05. Cover with plastic. Let rest for 20 minutes.
06. Shape into the desired form.
07. Moisturize the surface of the dough with water and coat it with Trigale decoration.
08. Place on pre-greased baking sheets.
09. Ferment in a fermentation chamber (32°C) for approximately 1 hour or until the desired point.
10. Score the surface.
11. Bake at 210ºC for approximately 25 minutes in a steam deck oven.
Tips
* Turbo Oven with steam: 170°C for approximately 20 minutes.
- Alternative shape:
* Ball Bread: Divide into parts of 80 g. Do not let rest on the table. Moisturize the surface with water and oil (70 / 30%) and coat with decoration. With the aid of a ball scorer, mark the dough (do not press all the way down). Ferment until the desired point. Bake at 190°C for approximately 20 minutes in a steam deck oven.
Yield
12 Units of 207 g
Equipment
Mixer , Steam Oven , Scale , Perforated Baking Sheet , Container , Dough Cutter , Fermentation Chamber
Suggested shelf life
8 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 133 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.3 | % VD (*) |
| Gorduras totais (g) | 0.8 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.7 | % VD (*) |
| Sódio (mg) | 253 | % 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.