Integral wheat bread 60/40
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.
- 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 4.2 g
Saturates 0.17 g
Monounsaturated fatty acids 0.13 g
Polyunsaturated fatty acids 0.52 g
Cholesterol 0.0 mg
Calcium 17.24 mg
Iron 1.48 mg
Zinc 0.9 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 41.5 ug
Salt (Sodium) 451.16 mg
Sugars 0.14 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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