Rustique With Walnuts, Gorgonzola, and Pear
Ingredients
Part Preparo
Part Recheio
Process
01. Chop the pears, walnuts, and gorgonzola cheese, and mix.
02. Set aside.
PREPARATION
01. Place the Zeelandia Rustique Madre in the mixer and mix on low speed (speed 1) for approximately 1 minute.
02. Add part of the cold water (500 ml) and cold wine (500 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (140 ml) and cold wine (140 ml), and beat on high speed (speed 2) for approximately 6 minutes or until reaching the veil stage.
04. Place the dough in a pre-greased plastic container.
05. Cover with plastic. Let it rest for 30 minutes.
06. Divide into parts of 300 g.
07. Round the dough balls.
08. Cover with plastic. Let it rest for 30 minutes on a floured table.
09. Add approximately 140 g of the reserved filling in a rectangular shape.
10. Shape into a short batard.
11. Dust the bread with wheat flour.
12. Place the bread seam side up in floured banneton baskets.
13. Ferment in a fermentation cabinet at room temperature for approximately 90 minutes or until ready.
14. Turn the bannetons over onto the loader or peel.
15. Make a lengthwise cut.
16. Bake in a preheated deck oven with steam at 250ºC and reduce the temperature to 230ºC for approximately 30 minutes.
Tips
- The walnuts can be substituted with Brazil nuts.
- Another baking method:
* Turbo Oven: heat the oven to 250ºC 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 180ºC for approximately 25 minutes.
Yield
10 Units of 390 g
Equipment
Mixer , Oven With Steam , Fermentation Cabinet , Pan , Scale , Plastic Container , Lame , Bread Loader , Banneton
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 155 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.9 | % VD (*) |
| Gorduras totais (g) | 5.8 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 293 | % 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 Walnuts, Gorgonzola, and Pear
Ingredients
Part Recheio
How to make it
FILLING
01. Chop the pears, walnuts, and gorgonzola cheese, and mix.
02. Set aside.
PREPARATION
01. Place the Zeelandia Rustique Madre in the mixer and mix on low speed (speed 1) for approximately 1 minute.
02. Add part of the cold water (500 ml) and cold wine (500 ml) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining cold water (140 ml) and cold wine (140 ml), and beat on high speed (speed 2) for approximately 6 minutes or until reaching the veil stage.
04. Place the dough in a pre-greased plastic container.
05. Cover with plastic. Let it rest for 30 minutes.
06. Divide into parts of 300 g.
07. Round the dough balls.
08. Cover with plastic. Let it rest for 30 minutes on a floured table.
09. Add approximately 140 g of the reserved filling in a rectangular shape.
10. Shape into a short batard.
11. Dust the bread with wheat flour.
12. Place the bread seam side up in floured banneton baskets.
13. Ferment in a fermentation cabinet at room temperature for approximately 90 minutes or until ready.
14. Turn the bannetons over onto the loader or peel.
15. Make a lengthwise cut.
16. Bake in a preheated deck oven with steam at 250ºC and reduce the temperature to 230ºC for approximately 30 minutes.
Tips
- The walnuts can be substituted with Brazil nuts.
- Another baking method:
* Turbo Oven: heat the oven to 250ºC 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 180ºC for approximately 25 minutes.
Yield
10 Units of 390 g
Equipment
Mixer , Oven With Steam , Fermentation Cabinet , Pan , Scale , Plastic Container , Lame , Bread Loader , Banneton
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 155 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.9 | % VD (*) |
| Gorduras totais (g) | 5.8 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 293 | % 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.