Sesame baguette
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
0.75 kg
Strong flour
0.083 kg
Water
0.521 l
Table salt
18.75 g
Goxo flour (W 170 - 200)
0.333 kg
Water
0.167 l
Table salt
0.667 g
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
984.08
kcal
Carbohydrates
190.71
g
Proteins
25.08
g
Lipids
11.13
g
Fiber
10.14
g
Saturates
1.55
g
Monounsaturated fatty acids
3.92
g
Polyunsaturated fatty acids
5.45
g
Cholesterol
0.0
mg
Calcium
148.06
mg
Iron
4.37
mg
Zinc
2.78
mg
Vitamin A
0.17
ug
Vitamin C
0.0
g
Folic acid
80.62
ug
Salt (Sodium)
1512.18
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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