Semolina bread
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
0.75 kg
Semolina flour
0.5 kg
Table salt
25.0 g
Flour enhancer
12.5 g
Yeast
18.75 g
Goxo flour (W 170 - 200)
0.5 kg
Water
0.25 l
Table salt
1.0 g
Elaboration
Kneading time: 15'-17´
Dough temperature: 26 ºC
First bulk fermentation: 1h30´
Second fermentation (dough divided): 15'
Shaping and third fermentation: 40´
Baking time: 40'
Oven temperature: 190 ºC
ELABORATION
- The kneading time is long since the semolina takes a long time to fully hydrate and this dough is quite soft.
- Let the dough ferment in an artesa at room temperature until it triples its original volume.
- Divide the dough into portions of 500 g. and roll. Try not to push down on them.
- Then, shape the balls into doughnuts and let them ferment with no humidity.
- Bake with almost no steam.
Nutritional information (1 portion)
Energy
1326.38
kcal
Carbohydrates
280.56
g
Proteins
34.43
g
Lipids
4.43
g
Fiber
12.96
g
Saturates
0.6
g
Monounsaturated fatty acids
0.45
g
Polyunsaturated fatty acids
1.82
g
Cholesterol
0.0
mg
Calcium
55.19
mg
Iron
4.16
mg
Zinc
2.92
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
136.06
ug
Salt (Sodium)
2027.7
mg
Sugars
0.46
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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