Onion bread
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
0.213 kg
Rye flour
0.038 kg
Water
0.05 l
White wine
0.075 l
Sourdough
0.075 kg
Table salt
5.0 g
Yeast
3.75 g
Dried onion
0.188 g
Goxo flour (W 170 - 200)
0.3 kg
Water
0.15 l
Table salt
0.6 g
Elaboration
Kneading time: 12´
Temperature of the dough: 23 ºC
1st fermentation (the dough is not divided yet): 1,30 h
2nd fermentation (the dough divided): 30´
3rd fermentation (the piece is finished): 1 h
Cooking time: 30-40´
Temperature of the oven: 210 ºC
RECIPE
- Mix water, white wine and flour and rye flour at a medium speed for 5 minutes.
- Autolyse for 30 minutes.
- Soften the onion in olive oil.
- Add the natural yeast dough and mix for 1 minute at a low speed.
- Knead for 7 minutes at a medium speed. Add salt and yeast one minute after.
- When the kneading is about to finish, add the onion.
- Ferment for 1 hour and 30 minutes.
- Make pieces of 550 g. Gently make ball shapes.
- Leave to stand for 30 minutes.
- Make batards.
- Ferment for 1 hour.
- Cook at 210 ºC for about 30 to 40 minutes.
Nutritional information (1 portion)
Energy
423.39
kcal
Carbohydrates
86.79
g
Proteins
10.68
g
Lipids
1.42
g
Fiber
4.85
g
Saturates
0.19
g
Monounsaturated fatty acids
0.15
g
Polyunsaturated fatty acids
0.59
g
Cholesterol
0.0
mg
Calcium
19.36
mg
Iron
1.49
mg
Zinc
1.08
mg
Vitamin A
0.0
ug
Vitamin C
0.03
g
Folic acid
39.69
ug
Salt (Sodium)
436.63
mg
Sugars
0.09
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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