Sesame baguette
4 h

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Elaboration
Kneading time 18´.
Temperature of the dough: 23 ºC.
1st Fermentation of the dough without dividing: 1 h.
2nd Fermentation per piece of the divided dough: 45´
3rd Fermentation of a formed piece: 1h 15 minutes.
Baking time: 30´.
Temperature of the oven: 250 ºC.
METHOD
- Blend water and flour at a slow speed for 7’.
- ½ hour autolyse.
- Soak the sesame seeds in 200 g of water.
- Add the sourdough, yeast and salt. Blend for 7 minutes at a slow speed.
- Knead for 3 more minutes, at medium speed, add the sesame and the second part of water little by little.
- Ferment in block for 1h.
- Divide into 200 g pieces.
- Let settle for 45-minutes
- Shape into long loafs with pointed ends.
- Fermentation of 1 hour and 15 minutes
- Bake at 250 ºC for approximately 30 minutes.
Nutritional information (1 portion)
Energy
782.25
kcal
Carbohydrates
146.71
g
Proteins
20.88
g
Lipids
10.63
g
Fiber
7.87
g
Saturates
1.53
g
Monounsaturated fatty acids
3.97
g
Polyunsaturated fatty acids
5.16
g
Cholesterol
0.0
mg
Calcium
145.35
mg
Iron
4.24
mg
Zinc
2.24
mg
Vitamin A
0.17
ug
Vitamin C
0.0
g
Folic acid
65.96
ug
Salt (Sodium)
1460.38
mg
Sugars
0.1
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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