Baguette
4 h

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
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)
Energy
1100.5
kcal
Carbohydrates
228.75
g
Proteins
31.75
g
Lipids
4.2
g
Fiber
9.92
g
Saturates
0.7
g
Monounsaturated fatty acids
0.73
g
Polyunsaturated fatty acids
1.48
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)
1952.5
mg
Sugars
0.62
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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