Rustique with Olive Oil and Olives
Ingredients
Part Preparo
Process
02. Add the olive oil and part of the refrigerated water (1 L) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining refrigerated water (100 ml) and beat on high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
04. Add the olives and mix on low speed (speed 1) for approximately 1 minute.
05. Place the dough in a previously greased plastic box.
06. Cover with plastic. Let rest for 30 minutes.
07. Divide into 300 g portions.
08. Pre-shape the dough into a short loaf shape, being careful not to compress (to avoid removing the fermentation gases from the dough).
09. Cover with plastic. Let rest for another 30 minutes on a table dusted with wheat flour.
10. Shape into a baguette, without compressing.
11. Place the bread seam-side up on a cloth or canvas dusted with wheat flour.
12. Ferment in a proofing cabinet at room temperature for approximately 90 minutes.
13. Using a peel, turn the bread onto the loader or peel.
14. Score the bread.
15. Bake in a preheated stone oven with steam at 250º C and reduce the temperature to 230°C for approximately 30 minutes.
Tips
* Turbo Oven: preheat the oven to 240°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 185°C for approximately 25 minutes or until done.
Yield
12 Units of 240 g
Equipment
Mixer , Steam Oven , Proofing Cabinet , Scale , Plastic Box , Dough Cutter , Baking Sheets , 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) | 141 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 3.4 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 393 | % 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 Olive Oil and Olives
Ingredients
Part Preparo
How to make it
01. Place the Zeelandia Rustique Madre in the mixer and mix on low speed (speed 1) for approximately 1 minute or until homogenized.
02. Add the olive oil and part of the refrigerated water (1 L) and mix on low speed (speed 1) for approximately 5 minutes.
03. Gradually add the fresh yeast and the remaining refrigerated water (100 ml) and beat on high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
04. Add the olives and mix on low speed (speed 1) for approximately 1 minute.
05. Place the dough in a previously greased plastic box.
06. Cover with plastic. Let rest for 30 minutes.
07. Divide into 300 g portions.
08. Pre-shape the dough into a short loaf shape, being careful not to compress (to avoid removing the fermentation gases from the dough).
09. Cover with plastic. Let rest for another 30 minutes on a table dusted with wheat flour.
10. Shape into a baguette, without compressing.
11. Place the bread seam-side up on a cloth or canvas dusted with wheat flour.
12. Ferment in a proofing cabinet at room temperature for approximately 90 minutes.
13. Using a peel, turn the bread onto the loader or peel.
14. Score the bread.
15. Bake in a preheated stone oven with steam at 250º C and reduce the temperature to 230°C for approximately 30 minutes.
Tips
* Turbo Oven: preheat the oven to 240°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 185°C for approximately 25 minutes or until done.
Yield
12 Units of 240 g
Equipment
Mixer , Steam Oven , Proofing Cabinet , Scale , Plastic Box , Dough Cutter , Baking Sheets , Bread Loader , Banneton
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 141 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 3.4 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 393 | % 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.