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
Water 0.583 l
Flour enhancer 8.333 g
Table salt 16.667 g
Fresh yeast 25.0 g
Light olive oil 0.042 l
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)
Fiber 5.33 g
Saturates 1.65 g
Monounsaturated fatty acids 7.43 g
Polyunsaturated fatty acids 1.97 g
Cholesterol 0.04 mg
Calcium 44.71 mg
Iron 4.52 mg
Zinc 2.16 mg
Vitamin A 16.67 ug
Vitamin C 0.0 g
Folic acid 97.07 ug
Salt (Sodium) 1295.99 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.