Toña ‘burnt bread’
Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
0.125 kg
Yeast
5.0 g
Water
0.08 l
Strong flour
0.125 kg
Table salt
0.003 g
Sugar
0.063 kg
Goxo flour (W 170 - 200)
0.2 kg
Water
0.1 l
Table salt
0.4 g
Elaboration
Kneading time: 20'/ 26'
Temperature of the dough: 26 ºC
1st fermentation (the dough is not divided yet): 20'.
2nd fermentation (the dough divided):
3rd fermentation (the piece is finished): 2 h
Cooking time: 20'.
Temperature of the oven: 180 ºC
ELABORATION
- Kneading has two phases:
- Firstly half of the flour is kneaded with all the water and part of the yeast using a sponge
- Secondly once the sponge has fermented for 2 hours to 24 hours, it is kneaded with the rest of the ingredients.
- The kneading must be intense, as it is a very strong flour.
- Sometimes the time used for kneading can be doubled that of ordinary bread.
- Once the dough has fermented, divide the pieces into the desired size and bowl.
- Place the pieces tightly in sheets and ferment at 30 ºC and 75% humidity.
- Once the pieces have fermented, brush them with egg and decorate them.
- Bake without steam.
Nutritional information (1 portion)
Energy
494.43
kcal
Carbohydrates
84.59
g
Proteins
9.99
g
Lipids
12.14
g
Fiber
3.34
g
Saturates
1.73
g
Monounsaturated fatty acids
8.37
g
Polyunsaturated fatty acids
1.42
g
Cholesterol
34.5
mg
Calcium
19.21
mg
Iron
1.24
mg
Zinc
0.87
mg
Vitamin A
37.05
ug
Vitamin C
0.0
g
Folic acid
40.08
ug
Salt (Sodium)
46.48
mg
Sugars
12.0
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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