Rustique Cocoa
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 (270 ml) and beat on high speed (speed 2) for approximately 8 minutes or until reaching the veil stage.
04. Add the chopped chocolate and orange zest and mix on low speed (speed 1) for approximately 1 minute.
05. Place the dough in a previously greased plastic container.
06. Cover with a plastic bag. Let it rest for 30 minutes.
07. Divide into pieces of 300 g.
08. Pre-shape the dough into a short loaf shape without pressing (to avoid removing fermentation gases).
09. Cover with plastic. Let it rest for 30 minutes on a table dusted with wheat flour.
10. Shape the dough into a short loaf shape.
11. Place the loaves seam side up on a canvas dusted with wheat flour. Pull the folds to prevent the loaves from sticking together.
12. Ferment in the fermentation cabinet at room temperature for approximately 90 minutes or until ready.
13. With the help of a peel, place the bread on a perforated baking tray lined with previously greased parchment paper.
14. Score the lengthwise.
15. Bake at 220°C in a deck oven with steam for approximately 30 minutes.
Tips
- Alternative baking methods:
* Turbo Oven: preheat the oven to 250°C and place the bread inside. Add steam and turn off the oven for 10 minutes. Turn the oven back on and reduce the temperature to 160°C for approximately 20 minutes.
- Dark chocolate can be substituted with milk chocolate.
- Dark chocolate chips can also be used.
Yield
15 Units of 265 g
Equipment
Mixer , Steam Oven , Fermentation Cabinet , Scale , Perforated Baking Tray , Plastic Container , Dough Cutter , Baking Trays , Parchment Paper , Canvas , Peel
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 139 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 2.0 | % VD (*) |
| Aç adicionados (g) | 1.5 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 1.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 217 | % 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 Cocoa
Ingredients
Part PREPARO
How to make it
01. Place the Zeelandia Rustique Madre, cocoa powder, and sugar in the mixer and mix on low speed (speed 1) for approximately 2 minutes.
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 (270 ml) and beat on high speed (speed 2) for approximately 8 minutes or until reaching the veil stage.
04. Add the chopped chocolate and orange zest and mix on low speed (speed 1) for approximately 1 minute.
05. Place the dough in a previously greased plastic container.
06. Cover with a plastic bag. Let it rest for 30 minutes.
07. Divide into pieces of 300 g.
08. Pre-shape the dough into a short loaf shape without pressing (to avoid removing fermentation gases).
09. Cover with plastic. Let it rest for 30 minutes on a table dusted with wheat flour.
10. Shape the dough into a short loaf shape.
11. Place the loaves seam side up on a canvas dusted with wheat flour. Pull the folds to prevent the loaves from sticking together.
12. Ferment in the fermentation cabinet at room temperature for approximately 90 minutes or until ready.
13. With the help of a peel, place the bread on a perforated baking tray lined with previously greased parchment paper.
14. Score the lengthwise.
15. Bake at 220°C in a deck oven with steam for approximately 30 minutes.
Tips
- Alternative baking methods:
* Turbo Oven: preheat the oven to 250°C and place the bread inside. Add steam and turn off the oven for 10 minutes. Turn the oven back on and reduce the temperature to 160°C for approximately 20 minutes.
- Dark chocolate can be substituted with milk chocolate.
- Dark chocolate chips can also be used.
Yield
15 Units of 265 g
Equipment
Mixer , Steam Oven , Fermentation Cabinet , Scale , Perforated Baking Tray , Plastic Container , Dough Cutter , Baking Trays , Parchment Paper , Canvas , Peel
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 139 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 2.0 | % VD (*) |
| Aç adicionados (g) | 1.5 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 1.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 217 | % 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.