Rustic Corn Baguette
Ingredients
Part Preparo
Process
02. Add part of the cold water (1.2 L) and mix at low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (300 ml) and mix at high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Place the dough in a plastic container previously greased with oil.
05. Cover with plastic. Let it rest for 30 minutes.
06. Divide into 300 g portions.
07. Pre-shape the dough into an elongated loaf, without pressing.
08. Cover with plastic. Let it rest for another 30 minutes on a floured surface.
09. Shape into a loaf, making only two folds in the dough without pressing (so as not to remove the fermentation gases from the dough).
10. Stretch the bread until it reaches approximately 40 cm in length.
11. Place the bread seam-side up on a cloth sprinkled with flour. Pull the fold so that the loaves do not stick to each other.
12. Ferment in the fermentation chamber at room temperature for approximately 90 minutes.
13. Using a peel, place the baguette onto the loader or peel.
14. Score lengthwise.
15. Bake at 250º C in a preheated deck oven with steam.
16. Reduce the oven temperature to 230°C and bake for approximately 30 minutes.
Tips
- The breads can be shaped into round or loaf shapes.
- The breads can be baked on French bread trays or on a flat tray, but the crumb result will be different.
- To bake directly on the French bread tray, it is necessary to reduce the water to 65% (this will alter the yield of the dough and the quality of the crumb).
- The cloth for pulling the fold can be replaced with another cloth that does not shed lint onto the dough.
- Alternate Baking:
* Turbo Oven: heat the oven to 240°C and place the bread inside. Provide steam and turn off the oven for 5 minutes. Turn the oven back on and reduce the temperature to 185°C for approximately 25 minutes or until done.
- Other Shapes:
To shape into a round format, reduce the water to 1.15 L.
* Round bread: Divide into 195 g portions. Let it rest for only 30 minutes. Shape into a ball. Ferment. Bake for approximately 20 minutes at 220°C in a deck oven with steam or at 180°C in a turbo oven with steam. Yield: 16 units of 155 g.
Yield
12 Units of 215 g
Equipment
Mixer , Steam Oven , Fermentation Chamber , Scale , French Bread Tray , Flat Trays , Plastic Container , Dough Cutter , Cloth , Peel , Bread Loader
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 125 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 0.9 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 250 | % 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.
Rustic Corn Baguette
Ingredients
How to make it
01. Place the Trigale Milho Light and the Zeelandia Ciabatta in the mixer and mix at low speed (speed 1) for approximately 1 minute or until homogeneous.
02. Add part of the cold water (1.2 L) and mix at low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (300 ml) and mix at high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Place the dough in a plastic container previously greased with oil.
05. Cover with plastic. Let it rest for 30 minutes.
06. Divide into 300 g portions.
07. Pre-shape the dough into an elongated loaf, without pressing.
08. Cover with plastic. Let it rest for another 30 minutes on a floured surface.
09. Shape into a loaf, making only two folds in the dough without pressing (so as not to remove the fermentation gases from the dough).
10. Stretch the bread until it reaches approximately 40 cm in length.
11. Place the bread seam-side up on a cloth sprinkled with flour. Pull the fold so that the loaves do not stick to each other.
12. Ferment in the fermentation chamber at room temperature for approximately 90 minutes.
13. Using a peel, place the baguette onto the loader or peel.
14. Score lengthwise.
15. Bake at 250º C in a preheated deck oven with steam.
16. Reduce the oven temperature to 230°C and bake for approximately 30 minutes.
Tips
- The breads can be shaped into round or loaf shapes.
- The breads can be baked on French bread trays or on a flat tray, but the crumb result will be different.
- To bake directly on the French bread tray, it is necessary to reduce the water to 65% (this will alter the yield of the dough and the quality of the crumb).
- The cloth for pulling the fold can be replaced with another cloth that does not shed lint onto the dough.
- Alternate Baking:
* Turbo Oven: heat the oven to 240°C and place the bread inside. Provide steam and turn off the oven for 5 minutes. Turn the oven back on and reduce the temperature to 185°C for approximately 25 minutes or until done.
- Other Shapes:
To shape into a round format, reduce the water to 1.15 L.
* Round bread: Divide into 195 g portions. Let it rest for only 30 minutes. Shape into a ball. Ferment. Bake for approximately 20 minutes at 220°C in a deck oven with steam or at 180°C in a turbo oven with steam. Yield: 16 units of 155 g.
Yield
12 Units of 215 g
Equipment
Mixer , Steam Oven , Fermentation Chamber , Scale , French Bread Tray , Flat Trays , Plastic Container , Dough Cutter , Cloth , Peel , Bread Loader
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 125 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 0.9 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 250 | % 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.