Flame bread
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Plain flour
0.278 kg
Water
0.153 l
Table salt
5.556 g
Flour enhancer
2.778 g
Goxo flour (W 170 - 200)
0.222 kg
Water
0.111 l
Table salt
0.444 g
Elaboration
Kneading time: 13´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet): 10´
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 1h 30´
Cooking time: 25´/ 30´
Temperature of the oven: 205 ºC
RECIPE
- Knead all the ingredients until the texture of the dough gets semi-elastic.
- Make balls of about 80 g.
- Leave to stand.
- Make tight loaves of about 15 cm.
- Ferment to 30 ºC and with 70 % of humidity.
- The volume after fermentation should be three times the initial volume.
- Make one or two cuts on each loaf.
- Steam bake.
Nutritional information (1 portion)
Energy
381.17
kcal
Carbohydrates
80.25
g
Proteins
10.13
g
Lipids
1.3
g
Fiber
3.87
g
Saturates
0.18
g
Monounsaturated fatty acids
0.13
g
Polyunsaturated fatty acids
0.53
g
Cholesterol
0.0
mg
Calcium
15.87
mg
Iron
1.23
mg
Zinc
0.85
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
48.25
ug
Salt (Sodium)
469.53
mg
Sugars
0.21
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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