Rustique Madre (Main Recipe)
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (200 ml) and beat on high speed (Speed 2) for approximately 5 minutes or until reaching the windowpane stage.
03. Place the dough in a previously greased plastic container.
04. Cover with plastic. Let it rest for 30 minutes.
05. Divide into 300 g portions.
06. Pre-shape the dough into an elongated loaf shape, without pressing.
07. Cover with plastic. Let it rest for another 30 minutes on a floured table.
08. Shape into a loaf, making only two folds without pressing the dough (to avoid removing the gases from fermentation).
09. Stretch the bread until it reaches approximately 30 cm in length.
10. Line the baking tray with the cloth.
11. Place the bread seam side up on the cloth dusted with flour. Pull the fold to prevent the loaves from sticking together.
12. Ferment in a fermentation chamber at room temperature for approximately 90 minutes.
13. With the help of a peel, transfer the bread to the loader or peel.
14. Score lengthwise.
15. Bake in a preheated deck oven with steam at 250ºC and reduce the temperature to 230ºC for approximately 30 minutes.
Tips
- The breads can be shaped into balls and baguettes.
- To increase the hydration of the dough and obtain larger holes, the use of a banneton is recommended.
- The breads can be baked on French bread trays, but the crumb texture will not be the same.
- To bake directly on the French bread tray, it is necessary to reduce the water to 63% (this will alter the yield of the dough and the characteristic of the crumb being less open).
- The cloth for pulling the fold can be replaced with another fabric that does not shed fibers onto the dough.
- Other flavor variations: marguerita, beer, toscana, wine, and tomato with basil.
- It is possible to freeze raw bread dough for 30 days if 1% of Zea Massa Congelada is added based on the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. The use of suitable equipment such as a blast freezer and fermentation chamber is recommended.
- Another baking method:
*Turbo Oven: Heat the oven to 240ºC and place the bread inside. Add some steam and turn off the oven for 10 minutes. Turn the oven back on and reduce the temperature to 185ºC for approximately 25 minutes or until done.
Yield
11 Units of 234 g
Equipment
Mixer , Steam Oven , Fermentation Chamber , Scale , Flat Baking Trays , 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) | 127 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 0.7 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 314 | % 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.
Rustique Madre (Main Recipe)
Ingredients
How to make it
01. Place Zeelandia Rustique Madre in the mixer and add part of the cold water (1.2 L) and mix on low speed (Speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (200 ml) and beat on high speed (Speed 2) for approximately 5 minutes or until reaching the windowpane stage.
03. Place the dough in a previously greased plastic container.
04. Cover with plastic. Let it rest for 30 minutes.
05. Divide into 300 g portions.
06. Pre-shape the dough into an elongated loaf shape, without pressing.
07. Cover with plastic. Let it rest for another 30 minutes on a floured table.
08. Shape into a loaf, making only two folds without pressing the dough (to avoid removing the gases from fermentation).
09. Stretch the bread until it reaches approximately 30 cm in length.
10. Line the baking tray with the cloth.
11. Place the bread seam side up on the cloth dusted with flour. Pull the fold to prevent the loaves from sticking together.
12. Ferment in a fermentation chamber at room temperature for approximately 90 minutes.
13. With the help of a peel, transfer the bread to the loader or peel.
14. Score lengthwise.
15. Bake in a preheated deck oven with steam at 250ºC and reduce the temperature to 230ºC for approximately 30 minutes.
Tips
- The breads can be shaped into balls and baguettes.
- To increase the hydration of the dough and obtain larger holes, the use of a banneton is recommended.
- The breads can be baked on French bread trays, but the crumb texture will not be the same.
- To bake directly on the French bread tray, it is necessary to reduce the water to 63% (this will alter the yield of the dough and the characteristic of the crumb being less open).
- The cloth for pulling the fold can be replaced with another fabric that does not shed fibers onto the dough.
- Other flavor variations: marguerita, beer, toscana, wine, and tomato with basil.
- It is possible to freeze raw bread dough for 30 days if 1% of Zea Massa Congelada is added based on the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. The use of suitable equipment such as a blast freezer and fermentation chamber is recommended.
- Another baking method:
*Turbo Oven: Heat the oven to 240ºC and place the bread inside. Add some steam and turn off the oven for 10 minutes. Turn the oven back on and reduce the temperature to 185ºC for approximately 25 minutes or until done.
Yield
11 Units of 234 g
Equipment
Mixer , Steam Oven , Fermentation Chamber , Scale , Flat Baking Trays , 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) | 127 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 0.7 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 314 | % 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.