Multigrain Rustic Baguette
Ingredients
Part Preparo
Process
02. Add part of the cold water (1.2 L) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (300 ml) and beat on high speed (speed 2) for approximately 5 minutes or until the dough reaches 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 shape, without pressing.
08. Cover with plastic. Let it rest for another 30 minutes on a floured table.
09. Shape into a loaf, making only two folds in the dough without pressing (to avoid removing 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 floured cloth. Pull the fold to prevent the loaves from sticking to each other.
12. Let it ferment in the fermentation chamber at room temperature for approximately 90 minutes.
13. Using a peel, place the bread onto the loader or peel.
14. Make a slit 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 forms.
- The breads can be baked on French bread pans or on a flat baking sheet, but the crumb result will not be the same.
- To make the bread directly on the French bread pan, it is necessary to reduce the water to 65% (this will change the yield of the dough and the quality of the crumb).
- The cloth used to pull the fold can be replaced with another cloth that does not shed lint onto the dough.
- Alternative Baking:
*Turbo Oven: heat the oven to 240°C and place the bread inside. Introduce 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 form, reduce the amount of water to 1.25 L.
* Round Bread: Divide into 200 g portions. Let it rest for only 30 minutes. Round the dough. 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 170 g.
Yield
11 Units of 220 g
Equipment
Mixer , Steam Oven , Fermentation Chamber , Scale , French Bread Pan , Flat Baking Sheets , 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) | 129 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 0.9 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.7 | % VD (*) |
| Sódio (mg) | 245 | % 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.
Multigrain Rustic Baguette
Ingredients
How to make it
01. Place the Trigale Multi Light and the Zeelandia Ciabatta in the mixer and mix on low speed (speed 1) for approximately 1 minute or until homogenized.
02. Add part of the cold water (1.2 L) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (300 ml) and beat on high speed (speed 2) for approximately 5 minutes or until the dough reaches 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 shape, without pressing.
08. Cover with plastic. Let it rest for another 30 minutes on a floured table.
09. Shape into a loaf, making only two folds in the dough without pressing (to avoid removing 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 floured cloth. Pull the fold to prevent the loaves from sticking to each other.
12. Let it ferment in the fermentation chamber at room temperature for approximately 90 minutes.
13. Using a peel, place the bread onto the loader or peel.
14. Make a slit 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 forms.
- The breads can be baked on French bread pans or on a flat baking sheet, but the crumb result will not be the same.
- To make the bread directly on the French bread pan, it is necessary to reduce the water to 65% (this will change the yield of the dough and the quality of the crumb).
- The cloth used to pull the fold can be replaced with another cloth that does not shed lint onto the dough.
- Alternative Baking:
*Turbo Oven: heat the oven to 240°C and place the bread inside. Introduce 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 form, reduce the amount of water to 1.25 L.
* Round Bread: Divide into 200 g portions. Let it rest for only 30 minutes. Round the dough. 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 170 g.
Yield
11 Units of 220 g
Equipment
Mixer , Steam Oven , Fermentation Chamber , Scale , French Bread Pan , Flat Baking Sheets , 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) | 129 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 0.9 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.7 | % VD (*) |
| Sódio (mg) | 245 | % 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.