Ciabatta Burger Bread
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (200 ml) and mix on high speed (speed 2) for approximately 8 minutes or until reaching the veil stage.
03. Divide into 80 g portions. Round the dough into balls.
04. Cover with plastic. Let it rest for 10 minutes.
05. Shape into hamburger form.
06. Place in previously greased perforated baking sheets.
07. Ferment in fermentation chamber (32°C) for approximately 90 minutes or until ready.
08. Bake at 210°C for approximately 18 minutes in a deck oven with steam.
Tips
* Turbo oven with steam: 170°C for approximately 15 minutes.
- Alternative shape:
* Ball Bread: Divide into 80 g portions. Do not rest on the table. Moisten the surface of the dough with water and oil (70 / 30%). Using a ball shaper, shape the dough (do not press all the way down). Ferment until ready. Bake at 200°C for approximately 18 minutes in a deck oven.
Yield
40 Units of 65 g
Equipment
Mixer , Steam Oven , Scale , Perforated Baking Sheet , Fermentation Chamber
Suggested shelf life
5
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 126 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 0.6 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 318 | % 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.
Ciabatta Burger Bread
Ingredients
How to make it
01. Place the Zeelandia Ciabatta and part of the cold water (1 L) in the mixer and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (200 ml) and mix on high speed (speed 2) for approximately 8 minutes or until reaching the veil stage.
03. Divide into 80 g portions. Round the dough into balls.
04. Cover with plastic. Let it rest for 10 minutes.
05. Shape into hamburger form.
06. Place in previously greased perforated baking sheets.
07. Ferment in fermentation chamber (32°C) for approximately 90 minutes or until ready.
08. Bake at 210°C for approximately 18 minutes in a deck oven with steam.
Tips
* Turbo oven with steam: 170°C for approximately 15 minutes.
- Alternative shape:
* Ball Bread: Divide into 80 g portions. Do not rest on the table. Moisten the surface of the dough with water and oil (70 / 30%). Using a ball shaper, shape the dough (do not press all the way down). Ferment until ready. Bake at 200°C for approximately 18 minutes in a deck oven.
Yield
40 Units of 65 g
Equipment
Mixer , Steam Oven , Scale , Perforated Baking Sheet , Fermentation Chamber
Suggested shelf life
5 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 126 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 0.6 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 318 | % 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.