Softer Bread Friend
Ingredients
Part Esponja
Part Reforço
Process
01. Place the Zeelandia Softer Bread Friend 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 (400 ml) and mix on high speed (speed 2) for approximately 4 minutes. Do not achieve the veil stage.
03. Round the dough.
04. Cover with plastic. Let rest for 50 minutes.
REINFORCEMENT
01. Add the Zeelandia Softer Bread Friend and the eggs to the sponge and mix on low speed (speed 1) for approximately 8 minutes or until reaching the veil stage.
02. Divide into 4 parts and cover with plastic.
03. Using a cylinder, roll each part of the dough into strips and roll up to form a stick.
04. Join the four sticks by moistening with water and sealing them together.
05. Divide into 580 g portions.
06. Place on greased perforated baking sheets with the cut side up.
07. Ferment in a fermentation chamber (32ºC) for approximately 1:30 h.
08. Brush with beaten whole eggs as desired and give it a twist.
09. Bake at 180ºC for approximately 30 minutes in a deck oven.
10. Cool and package.
Alternative baking:
* Turbo Oven: 150°C for approximately 25 minutes.
Yield
12 Units of 510 g
Equipment
Mixer , Oven , Cylinder , Scale , Perforated Baking Sheet , Brush , Container , Fermentation Chamber
Suggested shelf life
216
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 154 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 4.7 | % VD (*) |
| Aç adicionados (g) | 3.3 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 2.1 | % VD (*) |
| Gorduras saturadas (g) | 0.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 200 | % 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.
Softer Bread Friend
Ingredients
How to make it
SPONGE
01. Place the Zeelandia Softer Bread Friend 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 (400 ml) and mix on high speed (speed 2) for approximately 4 minutes. Do not achieve the veil stage.
03. Round the dough.
04. Cover with plastic. Let rest for 50 minutes.
REINFORCEMENT
01. Add the Zeelandia Softer Bread Friend and the eggs to the sponge and mix on low speed (speed 1) for approximately 8 minutes or until reaching the veil stage.
02. Divide into 4 parts and cover with plastic.
03. Using a cylinder, roll each part of the dough into strips and roll up to form a stick.
04. Join the four sticks by moistening with water and sealing them together.
05. Divide into 580 g portions.
06. Place on greased perforated baking sheets with the cut side up.
07. Ferment in a fermentation chamber (32ºC) for approximately 1:30 h.
08. Brush with beaten whole eggs as desired and give it a twist.
09. Bake at 180ºC for approximately 30 minutes in a deck oven.
10. Cool and package.
Alternative baking:
* Turbo Oven: 150°C for approximately 25 minutes.
Tips
Yield
12 Units of 510 g
Equipment
Mixer , Oven , Cylinder , Scale , Perforated Baking Sheet , Brush , Container , Fermentation Chamber
Suggested shelf life
216 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 154 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 4.7 | % VD (*) |
| Aç adicionados (g) | 3.3 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 2.1 | % VD (*) |
| Gorduras saturadas (g) | 0.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 200 | % 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.