Corn bread
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
0.5 kg
Cornflour
0.333 kg
Water
0.583 l
Flour enhancer
8.333 g
Table salt
16.667 g
Yeast
25.0 g
Goxo flour (W 170 - 200)
0.667 kg
Water
0.333 l
Table salt
1.333 g
Elaboration
Kneading time: 13'
Temperature of the dough: 25 ºC
1st Fermentation of the dough without dividing: 10'
2nd Fermentation of a piece of the divided dough: 15'
3rd Fermentation of a formed piece: 1h 30'
Baking time:45'
Temperature of the oven: 190 ºC
METHOD
- Knead all the ingredients until you get a dough with a semi-elastic texture.
- Along with the yeast add a little oil.
- Let it rest as a whole, then divide it and knead the pieces and let rest again.
- Form loaves of 550 g.
- Ferment at 30ºC and 75% humidity.
- They should double in size.
- Cut the pieces with a cross cut.
- Bake them with steam at 190 ºC.
Nutritional information (1 portion)
Energy
1214.5
kcal
Carbohydrates
240.68
g
Proteins
29.52
g
Lipids
12.73
g
Fiber
12.92
g
Saturates
1.75
g
Monounsaturated fatty acids
7.27
g
Polyunsaturated fatty acids
2.53
g
Cholesterol
0.04
mg
Calcium
49.62
mg
Iron
4.57
mg
Zinc
3.09
mg
Vitamin A
16.67
ug
Vitamin C
0.0
g
Folic acid
130.07
ug
Salt (Sodium)
1415.27
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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