Leon bread

2 h 55 min
Suitable for vegans
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Patissiere flour 0.5 kg
Plain flour 0.333 kg
Sourdough 0.167 kg
Water 0.667 l
Table salt 16.667 g
Malted brown flour 0.008 kg
Yeast 16.667 g
See Recipe
Elaboration

Kneading time: 15’

Temperature of the dough: 24 ºC

1ª Fermentation of the dough without dividing: 1h 30’

2ª Fermentation of a piece of the divided dough: 10’

3ª Fermentation of a formed piece: 30’

Baking time: 40’

Temperature of the oven: 190 ºC

METHOD

  • Knead all the ingredients together until you get a fine and elastic dough.
  • Leave the dough in a floured wooden piece for 1h 30’. Until the volume doubles.
  • On the floured table, leave the dough to rest for 10 minutes and cut the dough into strips of +/- 400 g.
  • Place them on floured wooden boards.
  • Leave to rise for 30 minutes.
  • Bake without steam.
Nutritional information (1 portion)
Energy
768.58
kcal
Carbohydrates
161.83
g
Proteins
20.42
g
Lipids
2.62
g
Sugars 0.41 g
Salt (Sodium) 1301.67 mg
Folic acid 96.86 ug
Vitamin C 0.0 g
Vitamin A 0.0 ug
Zinc 1.72 mg
Iron 2.49 mg
Calcium 32.27 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 1.06 g
Monounsaturated fatty acids 0.27 g
Saturates 0.36 g
Fiber 7.8 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.