Scalded rye bread
Kneading time: 10´
Temperature of the dough: 24 ºC
1st fermentation (the dough is not divided yet): 10´
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 1 h
Cooking time: 45´
Temperature of the oven: 200 ºC
- Scald the flour with water freshly boiled. Mix until the mixture is smooth. Allow to cool.
- Knead for 3 minutes at a low speed and 7 more minutes at the 2nd speed.
- The final dough should not be too elastic.
- The pointeg or the fermentation will take place with the dough covered or somewhere not in contact with the air so it will not dry.
- Make 750 g pieces.
- Leave to stand.
- Form loaves (long or wide), depending on the shape of the banneton basket we have.
- Cover the banneton baskets with flour and place the dough in them.
- Ferment with no humidity.
- Cook with a little steam.
Nutritional information (1 portion)
Fiber 76.7 g
Saturates 1.8 g
Monounsaturated fatty acids 1.88 g
Polyunsaturated fatty acids 4.81 g
Cholesterol 0.0 mg
Calcium 192.55 mg
Iron 17.96 mg
Zinc 15.71 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 518.48 ug
Salt (Sodium) 3886.97 mg
Sugars 0.0 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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