Kneading time: 3´/ 5´
Temperature of the dough: 23 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 5´
3rd fermentation (the piece is finished): 45´
Cooking time: 24´
Temperature of the oven: 220 ºC
- Once finished kneading, refine the dough for 3 to 5 minutes.
- Divide into pieces of about 80 to 100 g.
- Let stand for 5 minutes so the dough relaxes.
- Make rolling pin shaped loaves with a machine or round loaves by hand.
- The fermentation should not be long (the final volume of the dough should not be too big).
- Ferment the pieces in a chamber at 30 ºC, with a humidity of 75 %.
- Bake with steam.
Nutritional information (1 portion)
Fiber 2.33 g
Saturates 0.16 g
Monounsaturated fatty acids 0.17 g
Polyunsaturated fatty acids 0.35 g
Cholesterol 0.0 mg
Calcium 14.71 mg
Iron 1.17 mg
Zinc 0.51 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 31.47 ug
Salt (Sodium) 459.41 mg
Sugars 0.14 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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