Kneading time: 13´
Dough temperature: 25 ºC
First bulk fermentation: 30´
Second fermentation (dough divided):
Shaping and third fermentation: 1h 30´
Baking time: 40´/60´
Oven temperature: 200 ºC
- Firstly make a levain.
- The levain will be ready to use once it doubles its original volume.
- Mix the levain with the rest of the ingredients until they are all combined.
- Let the dough ferment. The duration of this fermenting phase will depend on the temperature of the room and the temperature of the dough.
- Divide the dough into portions of 500-1000 g. Shape into balls.
- Place the balls into Banneton baskets or into a bowl covered with a well-floured fabric.
- Again, let the dough balls ferment at room temperature.
- Before baking, turn the baskets over a baking peel and place the dough balls in the oven. Bake with almost no steam.
- After 15 minutes, open the oven valve.
Nutritional information (1 portion)
Fiber 33.32 g
Saturates 1.53 g
Monounsaturated fatty acids 1.16 g
Polyunsaturated fatty acids 4.61 g
Cholesterol 0.0 mg
Calcium 141.58 mg
Iron 10.67 mg
Zinc 7.41 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 382.58 ug
Salt (Sodium) 7794.0 mg
Sugars 1.48 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed