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

Yeast 11.111 g

Lard 0.006 kg

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

Proteins

6.28

Lipids

1.91

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.