Whole wheat bread 60-40
120 min

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Fine wholemeal flour
0.167 kg
Patissiere flour
0.111 kg
Table salt
5.556 g
Flour enhancer
2.778 g
Yeast
5.556 g
Goxo flour (W 170 - 200)
0.111 kg
Water
0.056 l
Table salt
0.222 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)
Energy
290.44
kcal
Carbohydrates
58.66
g
Proteins
8.52
g
Lipids
1.33
g
Fiber
4.83
g
Saturates
0.19
g
Monounsaturated fatty acids
0.14
g
Polyunsaturated fatty acids
0.57
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)
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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