Pan integral de trigo 100%
Ingredients for 5 portions
Calculate portions
Fine wholemeal flour
0.278 kg
Water
0.167 l
Dough
0.056 kg
Flour enhancer
2.778 g
Table salt
5.556 g
Yeast
5.556 g
Elaboration
Tiempo de amasado: 15´
Temperatura de la masa: 24 ºC
1ª Fermentación masa sin dividir: 10´
2ª Fermentación pieza de masa dividida: 10´
3ª Fermentación pieza formada: 1h 30´
Tiempo de cocción: 30´
Temperatura del horno: 195 ºC
ELABORACIÓN
- Amasar todo hasta conseguir una masa fina y elástica.
- Dividir en piezas del tamaño deseado y bolearlas.
- Formar barras o bollos dependiendo del tamaño de la pieza.
- Colocar las piezas sobre o teja.
- Fermentar en cámara a 28 ºC y 75 % de humedad.
- Tallar con cuchilla las piezas.
- Hornear con vapor.
- Abrir el tiro los últimos 15´.
Nutritional information (1 portion)
Energy
235.67
kcal
Carbohydrates
44.61
g
Proteins
8.28
g
Lipids
1.49
g
Fiber
5.31
g
Saturates
0.24
g
Monounsaturated fatty acids
0.23
g
Polyunsaturated fatty acids
0.6
g
Cholesterol
0.0
mg
Calcium
26.12
mg
Iron
2.43
mg
Zinc
1.09
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
46.94
ug
Salt (Sodium)
433.89
mg
Sugars
0.14
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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