4 h
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Flour enhancer 12.5 g
Water 0.75 l
Table salt 25.0 g
Fresh yeast 25.0 g
Elaboration

Kneading time: 15´

Temperature of the dough: 24 ºC

1st Fermentation of the dough without dividing: 45´

2nd Fermentation per piece of the divided dough: 10´

3rd Fermentation of a formed piece: +/- 30´

Baking time: 25´/30´

Temperature of the oven: 230 ºC

ELABORATION

  • Divide in pieces of +/- 350 g.
  • Make them into balls and let settle.
  • Shape them into loaves 60cm long.
  • Place on cloths or in floured drawers with the joint of the loaf facing downwards.
  • Ferment without moisture.
  • The volume should be approximately twice the initial size.
  • Place the floured loaves on baking sheets, with the joint on one side of the loaf.
  • Make 7 or 8 longitudinal and parallel slashes down each one.
  • Steam bake.
Nutritional information (1 portion)
Fiber 8.5 g
Saturates 0.66 g
Monounsaturated fatty acids 0.73 g
Polyunsaturated fatty acids 1.43 g
Cholesterol 0.0 mg
Calcium 62.53 mg
Iron 4.96 mg
Zinc 2.16 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 133.74 ug
Salt (Sodium) 1943.49 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.