Amilibia crystal bread

4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Allergens:
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Patissiere flour 0.833 kg
Water 0.75 l
Flour enhancer 8.333 g
Table salt 18.333 g
Yeast 12.5 g
Sourdough 0.167 kg
See Recipe
Goxo flour (W 170 - 200) 0.667 kg
Water 0.333 l
Table salt 1.333 g
Elaboration

Kneading time: 16´
Temperature of the dough: 24 ºC
1st fermentation (the dough is not divided yet): 1h 30´/20 h in the chamber
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 10´
Cooking time: 40´
Temperature of the oven: 230 ºC

RECIPE

  • Knead everything until the dough is soft and elastic.
  • Leave the dough in a wooden trough (previously covered in flour) for 1h and 30´ o for 20 hours in a chamber until it doubles its volume.
  • Leave to stand for 10´ on a table covered with flour. Cut the dough into strips of approximately 400 grams, avoiding to remove the gas from the dough.
  • Leave to stand for 10´.
  • Steam bake.
Nutritional information (1 portion)
Energy
1134.25
kcal
Carbohydrates
240.38
g
Proteins
29.15
g
Lipids
3.75
g
Fiber 10.91 g
Saturates 0.51 g
Monounsaturated fatty acids 0.39 g
Polyunsaturated fatty acids 1.56 g
Cholesterol 0.0 mg
Calcium 46.93 mg
Iron 3.51 mg
Zinc 2.48 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 105.37 ug
Salt (Sodium) 1533.1 mg
Sugars 0.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.