Layered Bread with Versamix
Ingredients
Part Preparo
Process
02. Mix for approximately 2 minutes on low speed (speed 1) and add the fresh yeast.
03. Gradually add the remaining water (40 ml) and mix on medium speed (speed 2) until reaching the veil stage.
04. Divide the dough into 75 g portions. Round the dough.
05. Cover with plastic wrap and let it rest for 10 minutes.
06. Dust the table with flour.
07. Using a rolling pin, roll out the dough to a thickness of 2 mm, in a round shape or as preferred.
08. Place on baking sheets and make small holes in the dough with a fork.
09. Let it rest for 10 minutes.
10. Bake at 220°C for approximately 2 minutes in a deck oven without steam.
Tips
- Be careful not to overbake, as this will make the dough dry and brittle.
- To prevent drying, the layered breads can be stored in plastic bags.
Yield
10 Units of 69 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Flat Baking Sheets , Fork
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 137 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 1.6 | % VD (*) |
| Aç adicionados (g) | 0.9 | % VD (*) |
| Proteínas (g) | 3.3 | % VD (*) |
| Gorduras totais (g) | 2.8 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 222 | % 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.
Layered Bread with Versamix
Ingredients
How to make it
01. Place Zeelandia Versamix and part of the water (200 ml) in the mixer.
02. Mix for approximately 2 minutes on low speed (speed 1) and add the fresh yeast.
03. Gradually add the remaining water (40 ml) and mix on medium speed (speed 2) until reaching the veil stage.
04. Divide the dough into 75 g portions. Round the dough.
05. Cover with plastic wrap and let it rest for 10 minutes.
06. Dust the table with flour.
07. Using a rolling pin, roll out the dough to a thickness of 2 mm, in a round shape or as preferred.
08. Place on baking sheets and make small holes in the dough with a fork.
09. Let it rest for 10 minutes.
10. Bake at 220°C for approximately 2 minutes in a deck oven without steam.
Tips
- Be careful not to overbake, as this will make the dough dry and brittle.
- To prevent drying, the layered breads can be stored in plastic bags.
Yield
10 Units of 69 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Flat Baking Sheets , Fork
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 137 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 1.6 | % VD (*) |
| Aç adicionados (g) | 0.9 | % VD (*) |
| Proteínas (g) | 3.3 | % VD (*) |
| Gorduras totais (g) | 2.8 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 222 | % 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.