Pan de sémola
4 h

Type of dish:
Bread and pastries
Temperature:
Room temperature
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
Tiempo de amasado: 15´/ 17´
Temperatura de la masa: 26 ºC
1ª Fermentación masa sin dividir: 1h 30´
2ª Fermentación pieza de masa dividida: 15´
3ª Fermentación pieza formada: 40´
Tiempo de cocción: 40´
Temperatura del horno: 190 ºC
ELABORACIÓN
- El amasado ha de ser bien prolongado ya que se trata de una masa blanda y la sémola ha ser hidratada.
- La masa fermentará en una artesa a temperatura ambiente hasta que alcance casi el triple de su volumen inicial.
- Dividir en piezas de unos 500 g y bolearlas procurando no desgasificar las piezas.
- Una vez reposadas las piezas boleadas, formar roscas y fermentar sin humedad.
- Hornear con muy poco vapor.
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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