Rustique With Calabresa
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (300 ml), mixing on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Place the dough in a previously greased plastic container.
04. Cover with plastic. Rest for 30 minutes.
05. Divide into pieces of 300 g.
06. Pre-shape the dough into a short loaf shape, without pressing (to avoid removing the fermentation gases from the dough).
07. Cover with plastic. Rest for 30 minutes on a table dusted with wheat flour.
08. Roll out the dough into a rectangle (20 cm long by 10 cm wide).
09. Add 100 g of sliced calabresa sausage and 60 g of grated mozzarella.
10. Shape into a short loaf.
11. Place the bread seam side up on a linen dusted with wheat flour. Pull the fold so that the loaves do not stick to each other.
12. Ferment in a proofing cabinet at room temperature for approximately 90 minutes or until ready.
13. Using a peel, place the bread on a perforated baking sheet lined with previously greased parchment paper.
14. Score lengthwise.
15. Bake in a preheated stone oven with steam at 250º C and then reduce the temperature to 220°C for approximately 30 minutes.
Tips
* Turbo Oven: heat 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 170°C for approximately 25 minutes.
Yield
11 Units of 406 g
Equipment
Mixer , Steam Oven , Proofing Cabinet , Scale , Perforated Baking Sheet , Plastic Container , Dough Cutter , Parchment Paper , Linen , 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) | 16 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 6.3 | % VD (*) |
| Gorduras totais (g) | 5.4 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 474 | % 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 With Calabresa
Ingredients
Part Preparo
How to make it
01. Place the Zeelandia Rustique Madre in the mixer and add part of the cold water (1 L), mixing on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (300 ml), mixing on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Place the dough in a previously greased plastic container.
04. Cover with plastic. Rest for 30 minutes.
05. Divide into pieces of 300 g.
06. Pre-shape the dough into a short loaf shape, without pressing (to avoid removing the fermentation gases from the dough).
07. Cover with plastic. Rest for 30 minutes on a table dusted with wheat flour.
08. Roll out the dough into a rectangle (20 cm long by 10 cm wide).
09. Add 100 g of sliced calabresa sausage and 60 g of grated mozzarella.
10. Shape into a short loaf.
11. Place the bread seam side up on a linen dusted with wheat flour. Pull the fold so that the loaves do not stick to each other.
12. Ferment in a proofing cabinet at room temperature for approximately 90 minutes or until ready.
13. Using a peel, place the bread on a perforated baking sheet lined with previously greased parchment paper.
14. Score lengthwise.
15. Bake in a preheated stone oven with steam at 250º C and then reduce the temperature to 220°C for approximately 30 minutes.
Tips
* Turbo Oven: heat 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 170°C for approximately 25 minutes.
Yield
11 Units of 406 g
Equipment
Mixer , Steam Oven , Proofing Cabinet , Scale , Perforated Baking Sheet , Plastic Container , Dough Cutter , Parchment Paper , Linen , Peel
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 139 | % VD (*) |
| Carboidratos (g) | 16 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 6.3 | % VD (*) |
| Gorduras totais (g) | 5.4 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 474 | % 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.