Pan de tomate
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
0.531 kg
Cornflour
0.094 kg
Table salt
12.5 g
Yeast
8.75 g
Sun dried tomato
0.156 g
Elaboration
Tiempo de amasado: 12'
Temperatura de la masa: 23 ºC
1ª Fermentación masa sin dividir: 1h
2ª Fermentación pieza de masa dividida: 30'
3ª Fermentación pieza formada: 1h
Tiempo de cocción: 45`
Temperatura del horno: 210 ºC
ELABORACIÓN
- Mezclar el agua y las harinas a velocidad lenta 5`.
- Autólisis de 30'.
- Añadir la masa madre y mezclar 1' a velocidad lenta.
- Amasar 7 minutos a velocidad media, añadiendo la sal, la levadura un minuto después.
- Añadir el tomate desecado cortado en dados en los últimos minutos del amasado.
- Fermentar en bloque 1h 30 minutos.
- Dividir en piezas de 550 g ligero boleado.
- Reposo de 30 minutos.
- Formar Batards.
- Fermentación de 1 hora.
- Cocción a 210 ºC durante aproximadamente 30-40 minutos.
Nutritional information (1 portion)
Energy
546.42
kcal
Carbohydrates
114.25
g
Proteins
15.25
g
Lipids
2.2
g
Fiber
5.11
g
Saturates
0.38
g
Monounsaturated fatty acids
0.45
g
Polyunsaturated fatty acids
0.81
g
Cholesterol
0.0
mg
Calcium
31.62
mg
Iron
2.66
mg
Zinc
1.2
mg
Vitamin A
0.0
ug
Vitamin C
0.01
g
Folic acid
50.93
ug
Salt (Sodium)
976.83
mg
Sugars
0.22
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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