Txakoli bread
4 h

Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
Kneading time: 17´
Dough temperature: 23 ºC
First bulk fermentation: 1 hour and 30 minutes
Second dough fermentation (dough divided): 30´
Shaping and third fermenting: 1h
Baking time: 45´
Oven temperature: 230 ºC
ELABORATION
- Mix the different types of flour, water and wine in the stand mixer at a low speed. Knead for 5 minutes.
- Autolyse for 1 hour.
- Add in the levain and mix for 1 minute at a low speed.
- Knead for another 10 minutes at medium speed. Add in the salt and yeast a minute later.
- Incorporate the second amout of wine to the dough.
- Bulk ferment for 1 hour and 30 minutes.
- Divide the dough into 550 g. portions and shape them into balls.
- Let them rest for 30 minutes.
- Shape the portions into loaves.
- Let them ferment for 1 hour and 30 minutes.
- Bake them at 230 ºC for about 30-40 minutes.
Nutritional information (1 portion)
Energy
1229.82
kcal
Carbohydrates
243.64
g
Proteins
30.29
g
Lipids
4.13
g
Fiber
15.61
g
Saturates
0.55
g
Monounsaturated fatty acids
0.43
g
Polyunsaturated fatty acids
1.74
g
Cholesterol
0.0
mg
Calcium
61.35
mg
Iron
4.78
mg
Zinc
3.47
mg
Vitamin A
0.0
ug
Vitamin C
0.09
g
Folic acid
114.31
ug
Salt (Sodium)
2140.25
mg
Sugars
0.22
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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