Rustic bread

3 h 12 min
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Goxo flour (W 170 - 200) 0.263 kg
Water 0.171 l
Sourdough 0.053 kg
Table salt 4.737 g
Malted brown flour 0.0 kg
Yeast 7.895 g
See Recipe
Goxo flour (W 170 - 200) 0.053 kg
Water 0.032 l
Elaboration

Kneading time: 12’

Temperature of the dough: 25 ºC

1ª Fermentation of the dough without dividing: 30’

2ª Fermentation of a piece of the divided dough: 10’

3ª Fermentation of a formed piece: 1h 30’

Baking time: 50’

Temperature of the oven: 185 ºC

METHOD

  • Knead all the ingredients together until you get a dough of medium elasticity.
  • Let it ferment letting air in for 30 minutes.
  • Once the dough has been fermented, let the air out and cut into pieces of about 450 g.
  • Let it rest for 10’ and form loaves with a point at the end and flour them.
  • Roll the balls with a rolling pin to later make flat loaves without using too much pressure.
  • Place them on clothes or in floured drawers.
  • Cut the pieces with a longitudinal cut parallel to where the dough joins.
  • Steam bake.
Nutritional information (1 portion)
Energy
242.88
kcal
Carbohydrates
50.81
g
Proteins
6.67
g
Lipids
0.85
g
Sugars 0.19 g
Salt (Sodium) 371.21 mg
Folic acid 38.77 ug
Vitamin C 0.0 g
Vitamin A 0.0 ug
Zinc 0.55 mg
Iron 0.82 mg
Calcium 10.25 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 0.34 g
Monounsaturated fatty acids 0.08 g
Saturates 0.12 g
Fiber 2.6 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.