Poolish
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
Kneading time: 5'
Temperature of the dough: 18 ºC
1st Fermentation of the dough without dividing: 2 h/24 h
2nd Fermentation per piece of the divided dough:
3rd Fermentation of a formed piece:
Cooking time:
Oven temperature:
COOKING PROCESS
- Knead all the ingredients until they are a smooth dough.
- Leave the dough to ferment in a cold room sheltered from the air for at least 2 hours. This can be done the day before the final dough is made.
- If the pre-fermentation dough is solid it is called SPONGE but if it is liquid it is called POOLISH.
Nutritional information (1 portion)
Energy
599.5
kcal
Carbohydrates
121.5
g
Proteins
18.95
g
Lipids
2.4
g
Fiber
7.93
g
Saturates
0.34
g
Monounsaturated fatty acids
0.21
g
Polyunsaturated fatty acids
0.87
g
Cholesterol
0.0
mg
Calcium
25.65
mg
Iron
2.44
mg
Zinc
1.51
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
190.48
ug
Salt (Sodium)
20.0
mg
Sugars
1.23
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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