Rustic bread
Allergens:
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
2.5 kg
Water
1.625 l
Sourdough
0.5 kg
Table salt
50.0 g
Flour enhancer
25.0 g
Yeast
50.0 g
Goxo flour (W 170 - 200)
2.0 kg
Water
1.0 l
Table salt
4.0 g
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
3412.0
kcal
Carbohydrates
721.5
g
Proteins
88.7
g
Lipids
11.4
g
Fiber
33.43
g
Saturates
1.54
g
Monounsaturated fatty acids
1.18
g
Polyunsaturated fatty acids
4.69
g
Cholesterol
0.0
mg
Calcium
141.28
mg
Iron
10.71
mg
Zinc
7.51
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
355.48
ug
Salt (Sodium)
4215.8
mg
Sugars
1.23
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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