Orange bread
Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
0.833 kg
Water
0.167 l
Sourdough
0.167 kg
Table salt
16.667 g
Flour enhancer
8.333 g
Yeast
83.333 g
Eggs
2.5 ud
Anise seed
3.333 g
Sunflower oil
0.083 l
Orange juice
0.167 kg
Goxo flour (W 170 - 200)
0.667 kg
Water
0.333 l
Table salt
1.333 g
Elaboration
Kneading time: 20´
Temperature of the dough: 27 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 1h 50´
Cooking time: 25´
Temperature of the oven: 180 ºC
RECIPE
- Knead everything together until the dough is semi -elastic.
- Remove the dough from the kneading machine.
- Divide the dough into pieces of around 400 g.
- Leave to stand for 15 minutes.
- Make ball shapes.
- Place on baking trays.
- Ferment at 30 ºC and with 75 % of humidity.
- Once fermented, wash with beaten egg.
- Sprinkle over sugar (humidified with water).
- Bake with no steam.
Nutritional information (1 portion)
Energy
1537.6
kcal
Carbohydrates
271.46
g
Proteins
40.32
g
Lipids
28.84
g
Fiber
15.5
g
Saturates
5.99
g
Monounsaturated fatty acids
7.16
g
Polyunsaturated fatty acids
12.32
g
Cholesterol
126.42
mg
Calcium
78.04
mg
Iron
5.28
mg
Zinc
3.35
mg
Vitamin A
107.98
ug
Vitamin C
12.17
g
Folic acid
352.43
ug
Salt (Sodium)
1476.43
mg
Sugars
29.48
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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