120 min
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Fine wholemeal flour 0.167 kg
Patissiere flour 0.111 kg
Water 0.167 l
Sourdough 0.028 kg
Table salt 5.556 g
Flour enhancer 2.778 g
Fresh yeast 5.556 g
Elaboration

Kneading time: 17' 

Temperature of the dough: 25 ºC.

1st Fermentation of the dough without dividing:

2ª Fermentation of a piece of the divided dough: 15´.

3ª Fermentation of a formed piece: 1h 15´.

Baking time: 30'

Temperature of the oven: 230 ºC.

METHOD

  • Knead everything together until obtaining a fine and elastic mass.
  • The weight of the pieces will be determined by the volume of the mould.
  • Knead the cut pieces.
  • Form loaves to the length of the mould that will be used.
  • Place them in the moulds with the fold facing downwards
  • Ferment at 30ºC and 75% humidity.
  • The best volume of fermentation is when there is still 1/3 of the capacity of the mould free.
  • Bake with steam.
Nutritional information (1 portion)
Fiber 4.51 g
Saturates 0.18 g
Monounsaturated fatty acids 0.14 g
Polyunsaturated fatty acids 0.56 g
Cholesterol 0.0 mg
Calcium 19.69 mg
Iron 1.75 mg
Zinc 1.02 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 44.94 ug
Salt (Sodium) 449.15 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.