Hamburger Bread with Baguette
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (160 ml) and beat on high speed (speed 2) for approximately 3 minutes or until the veil stage is reached.
03. Divide into parts of 70 g. Round them into balls.
04. Cover with plastic. Let rest for 15 minutes.
05. Shape again into hamburger form.
06. Moisten the surface with water and coat with sesame seeds.
07. Place on previously greased perforated baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1:10 h or until ready.
09. Bake at 200°C for approximately 15 minutes in a deck oven with steam.
10. Cool and package.
Tips
* Turbo Oven with Steam: 170°C for approximately 12 minutes.
Yield
47 Units of 62 g
Equipment
Mixing Bowl , Steam Oven , Scale , Perforated Baking Sheet , Dough Cutter , Fermentation Chamber
Suggested shelf life
6
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 126 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 257 | % 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.
Hamburger Bread with Baguette
Ingredients
How to make it
01. Place the Zeelandia Baguette and part of the cold water (1 L) in the mixing bowl and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (160 ml) and beat on high speed (speed 2) for approximately 3 minutes or until the veil stage is reached.
03. Divide into parts of 70 g. Round them into balls.
04. Cover with plastic. Let rest for 15 minutes.
05. Shape again into hamburger form.
06. Moisten the surface with water and coat with sesame seeds.
07. Place on previously greased perforated baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1:10 h or until ready.
09. Bake at 200°C for approximately 15 minutes in a deck oven with steam.
10. Cool and package.
Tips
* Turbo Oven with Steam: 170°C for approximately 12 minutes.
Yield
47 Units of 62 g
Equipment
Mixing Bowl , Steam Oven , Scale , Perforated Baking Sheet , Dough Cutter , Fermentation Chamber
Suggested shelf life
6 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 126 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 257 | % 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.