3 h 30 min
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Sourdough 0.05 kg
Table salt 10.0 g
Flour enhancer 5.0 g
Fresh yeast 40.0 g
Creamed margarine 0.1 kg
Sugar 0.05 kg
Dried figs 0.15 kg
Elaboration

Kneading time: 13´/ 15´

Temperature of the dough: 25 ºC.

1st Fermentation of the dough without dividing: 15´

2nd Fermentation of a piece of the divided dough: 20´

3rd Fermentation of a formed piece: +/- 2h 

Baking time: 15´/ 20´

Temperature of the oven: 190 ºC.

METHOD

  • Knead all the ingredients except the figs, which we will add at the end of the kneading.
  • The final dough should be thin and elastic.
  • Once the dough has rested, divide it into pieces with the desired size and round them.
  • Once the balls have rested, form the desired shape "bun, stick, loaf".
  • Ferment the pieces long enough for them to reach double their initial volume.
  • Once the pieces are fermented, paint them with beaten egg and cut if desired.
  • Steam bake.
Nutritional information (1 portion)
Fiber 8.48 g
Saturates 4.55 g
Monounsaturated fatty acids 4.55 g
Polyunsaturated fatty acids 8.42 g
Cholesterol 23.0 mg
Calcium 79.32 mg
Iron 3.12 mg
Zinc 1.66 mg
Vitamin A 2.1 ug
Vitamin C 0.3 g
Folic acid 159.48 ug
Salt (Sodium) 987.66 mg
Sugars 25.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.