Gratinated Garlic Bread with Italian Bread
Ingredients
Part Esponja
Part Reforço
Part Montagem e Acabamento
Part Pasta de alho
Process
01. Place crushed garlic and cream cheese in a container and mix until homogeneous.
02. Add mozzarella and salt and mix until homogeneous.
03. Refrigerate. Set aside.
TIP
- The crushed garlic should be fresh for the paste to have a strong flavor. Do not use commercial garlic paste.
SPONGE
01. Place Zeelandia Italian Bread and part of the cold water (1 L) gradually into the mixer and mix at low speed (speed 1) for approximately 2 minutes.
02. Gradually add fresh yeast and the remaining cold water (80 ml) and mix at low speed (speed 1) for approximately 3 minutes.
03. Round the dough.
04. Cover with plastic. Let rest for 1 hour.
STRENGTHENING
01. Add Zeelandia Italian Bread and cold water to the sponge and mix at low speed (speed 1) for approximately 8 minutes. Be careful not to reach the veil stage.
02. Divide into parts of 600 g. Round the dough.
03. Cover with plastic. Let rest for 30 minutes.
04. Shape each dough by hand into a round form. The center should be thicker.
05. Allow to ferment in a fermentation chamber at room temperature for approximately 1.5 hours. Be careful not to reach maximum growth.
06. Twist and braid the dough.
07. Bake at 200°C for approximately 30 minutes in a deck oven with steam.
TIP
- Alternative baking:
* Turbo Oven with steam: preheat to 210°C and add steam. Turn off for 10 minutes. Bake at 160°C for approximately 25 minutes in a turbo oven without steam.
01. With the aid of a serrated knife, make eight cuts on the bread both horizontally and vertically, keeping a distance of approximately 1 centimeter between cuts.
02. With the help of a piping bag with a smooth tip, apply approximately 275 g of the reserved garlic paste between the bread cuts.
03. Sprinkle grated Parmesan cheese and green scent on each piece.
04. Grill at 200°C for approximately 10 minutes in a deck oven. Serve immediately.
TIP
- The bread can be sold before being gratinated so that the customer can finish it at home.
Yield
6 Units of 768 g
Equipment
Mixer , Oven with Steam , Piping Bag , Fermentation Chamber , Spoon , Scale , Container , Smooth Tip , Serrated Knife
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 137 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 4.2 | % VD (*) |
| Gorduras saturadas (g) | 2.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 601 | % 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.
Gratinated Garlic Bread with Italian Bread
Ingredients
Part Montagem e Acabamento
Part Pasta de alho
How to make it
GARLIC PASTE
01. Place crushed garlic and cream cheese in a container and mix until homogeneous.
02. Add mozzarella and salt and mix until homogeneous.
03. Refrigerate. Set aside.
TIP
- The crushed garlic should be fresh for the paste to have a strong flavor. Do not use commercial garlic paste.
SPONGE
01. Place Zeelandia Italian Bread and part of the cold water (1 L) gradually into the mixer and mix at low speed (speed 1) for approximately 2 minutes.
02. Gradually add fresh yeast and the remaining cold water (80 ml) and mix at low speed (speed 1) for approximately 3 minutes.
03. Round the dough.
04. Cover with plastic. Let rest for 1 hour.
STRENGTHENING
01. Add Zeelandia Italian Bread and cold water to the sponge and mix at low speed (speed 1) for approximately 8 minutes. Be careful not to reach the veil stage.
02. Divide into parts of 600 g. Round the dough.
03. Cover with plastic. Let rest for 30 minutes.
04. Shape each dough by hand into a round form. The center should be thicker.
05. Allow to ferment in a fermentation chamber at room temperature for approximately 1.5 hours. Be careful not to reach maximum growth.
06. Twist and braid the dough.
07. Bake at 200°C for approximately 30 minutes in a deck oven with steam.
TIP
- Alternative baking:
* Turbo Oven with steam: preheat to 210°C and add steam. Turn off for 10 minutes. Bake at 160°C for approximately 25 minutes in a turbo oven without steam.
01. With the aid of a serrated knife, make eight cuts on the bread both horizontally and vertically, keeping a distance of approximately 1 centimeter between cuts.
02. With the help of a piping bag with a smooth tip, apply approximately 275 g of the reserved garlic paste between the bread cuts.
03. Sprinkle grated Parmesan cheese and green scent on each piece.
04. Grill at 200°C for approximately 10 minutes in a deck oven. Serve immediately.
TIP
- The bread can be sold before being gratinated so that the customer can finish it at home.
Tips
Yield
6 Units of 768 g
Equipment
Mixer , Oven with Steam , Piping Bag , Fermentation Chamber , Spoon , Scale , Container , Smooth Tip , Serrated Knife
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 137 | % VD (*) |
| Carboidratos (g) | 19 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 4.2 | % VD (*) |
| Gorduras saturadas (g) | 2.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 601 | % 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.