Bone and grain
4 h
Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens:
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
0.278 kg
Water
0.167 l
Table salt
5.556 g
Flour enhancer
2.778 g
Sugar
0.003 kg
Elaboration
Kneading time: 14´
Temperature of the dough: 26 ºC
1st Fermentation of the dough without dividing: 10´
2nd Fermentation per piece of the divided dough: 15´
3rd Fermentation of a formed piece: 1h 15´
Baking time: 17´
Temperature of the oven: 210 ºC
METHOD
- Knead everything together until you get a fine, elastic dough.
- For the Griol (grain) divide the dough and let rest for 10'. place on floured sheets before baking. Cut two cross shapes in the dough.
- For the Huesitos (bones), divide 40 g pieces and round them. Let them rest for 15 minutes and then sprinkle with flour.
- Using two balls of dough form into a bone shape.
- Ferment the pieces at 28 ºC and 75% humidity.
- Once the pieces have fermented and before putting them in the oven, turn the huesitos (bones) over.
- Bake them with steam.
Nutritional information (1 portion)
Energy
228.72
kcal
Carbohydrates
45.33
g
Proteins
6.28
g
Lipids
1.91
g
Fiber
2.52
g
Saturates
0.55
g
Monounsaturated fatty acids
0.55
g
Polyunsaturated fatty acids
0.48
g
Cholesterol
0.78
mg
Calcium
9.38
mg
Iron
0.79
mg
Zinc
0.51
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
47.22
ug
Salt (Sodium)
436.11
mg
Sugars
0.8
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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