Pan de txakoli
4 h

Additional culinary preparation:
Bakery
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Elaboration
Tiempo de amasado: 17'
Temperatura de la masa: 23 ºC
1ª Fermentación masa sin dividir: 1h 30 minutos
2ª Fermentación pieza de masa dividida: 30'
3ª Fermentación pieza formada: 1h minutos
Tiempo de cocción: 45`
Temperatura del horno: 230 ºC
ELABORACIÓN
- Mezclar el agua, el primer txakoli y las harinas a velocidad lenta 5`.
- Autólisis de 1 hora.
- Añadir la masa madre y mezclar 1' a velocidad lenta.
- Amasar 10 minutos a velocidad media, añadiendo la sal, lalevadura un minito después.
- Añadirpoco a poco el Txakoli de segunda hidratación durante el amasado.
- Fermentar en bloque 1h 30 minutos.
- Dividir en piezas de 550 g ligero boleado.
- Reposo de 30 minutos.
- Formar hogazas.
- Fermentación de 1 hora y 30 minutos
- Cocción a 230 ºC durante aproximadamente 30-40 minutos.
Nutritional information (1 portion)
Energy
1176.07
kcal
Carbohydrates
228.64
g
Proteins
31.98
g
Lipids
4.5
g
Fiber
13.48
g
Saturates
0.76
g
Monounsaturated fatty acids
0.85
g
Polyunsaturated fatty acids
1.61
g
Cholesterol
0.0
mg
Calcium
79.48
mg
Iron
6.34
mg
Zinc
2.97
mg
Vitamin A
0.0
ug
Vitamin C
0.09
g
Folic acid
100.56
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.
-
Type of dish
- Coffee, chocolate and infusion
- Main course
- Pizzas
- Soups and creams
- Legumes
- Birds
- Juices, milkshakes and beverages
- Salads
- Burguers
- Beers
- Breakfasts and brunch
- Eggs
- Pastas
- Sándwich
- Cocktails
- Meats
- Shellfish
- Appetizers and canapes
- Bread and pastries
- Finger foods
- Ice creams and sorbets
- Dessert
- Pastries
- Fish
- Rices
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed