4 h
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Water 0.055 l
Table salt 3.333 g
Fresh yeast 11.0 g
Flour enhancer 1.667 g
Sugar 0.011 kg
Margarine 0.008 kg
Eggs 0.667 ud
Elaboration

Kneading time: 14´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 1 h
Cooking time: 17´
Temperature of the oven: 190 ºC

RECIPE

  • Knead everything together until the dough is fine and elastic.
  • Make 60 g balls.
  • Leave to stand.
  • Make long tight loaves.
  • Make a simple knot with the loaves.
  • Place on trays.
  • Ferment to 30 ºC and with 75 % of humidity.
  • Once fermented, wash with beaten egg and bake with the chimney flue open.
  • Bake with no steam.
Nutritional information (1 portion)
Fiber 2.04 g
Saturates 1.08 g
Monounsaturated fatty acids 1.52 g
Polyunsaturated fatty acids 2.69 g
Cholesterol 36.73 mg
Calcium 15.25 mg
Iron 1.01 mg
Zinc 0.67 mg
Vitamin A 30.56 ug
Vitamin C 0.0 g
Folic acid 52.38 ug
Salt (Sodium) 306.82 mg
Sugars 2.09 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.