Onion bread
4 h

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
1.063 kg
Rye flour
0.188 kg
Water
0.375 l
White wine
0.375 l
Dough
0.25 kg
Table salt
25.0 g
Onion
0.313 kg
Elaboration
Kneading time: 12´
Temperature of the dough: 23 ºC
1st fermentation (the dough is not divided yet): 1 h
2nd fermentation (the dough divided): 30´
3rd fermentation (the piece is finished): 1 h
Cooking time: 5´
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
1260.21
kcal
Carbohydrates
223.71
g
Proteins
32.13
g
Lipids
17.0
g
Fiber
14.52
g
Saturates
2.34
g
Monounsaturated fatty acids
10.63
g
Polyunsaturated fatty acids
2.59
g
Cholesterol
0.06
mg
Calcium
137.2
mg
Iron
6.77
mg
Zinc
3.01
mg
Vitamin A
25.0
ug
Vitamin C
10.69
g
Folic acid
137.19
ug
Salt (Sodium)
1949.5
mg
Sugars
0.43
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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