Garlic bread
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
0.625 kg
Water
0.35 l
Sourdough
0.125 kg
Table salt
12.5 g
Yeast
18.75 g
Powdered garlic
18.75 g
Goxo flour (W 170 - 200)
0.5 kg
Water
0.25 l
Table salt
1.0 g
Elaboration
Kneading time: 12'
Dough temperature: 23 ºC
First bulk fermentation: 1h
Second fermentation (dough divided): 30'
Shaping and third fermentation: 1h
Baking time: 35`
Oven temperature: 210 ºC
ELABORATION
- Mix the different types of flour and water in the stand mixer. Knead for 5 minutes.
- Autolyse the dough for 30 minutes.
- Add in the levain and mix for 1 minute at low speed.
- Knead for another 7 minutes at medium speed. Add in the salt and yeast a minute later.
- Lastly, add the garlic and continue kneading.
- Bulk ferment for 1 hour and 30 minutes.
- Divide the dough into 550 g. portions and shape them into balls.
- Let them rest for 30 minutes.
- Shape them into baguettes.
- Let them ferment for another hour.
- Bake them at 210 ºC for about 35 minutes.
Nutritional information (1 portion)
Energy
870.04
kcal
Carbohydrates
183.29
g
Proteins
23.42
g
Lipids
2.95
g
Fiber
9.05
g
Saturates
0.41
g
Monounsaturated fatty acids
0.3
g
Polyunsaturated fatty acids
1.19
g
Cholesterol
0.0
mg
Calcium
38.68
mg
Iron
2.99
mg
Zinc
2.03
mg
Vitamin A
0.0
ug
Vitamin C
0.05
g
Folic acid
110.32
ug
Salt (Sodium)
1056.45
mg
Sugars
0.73
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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