4 h
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Water 0.357 l
Table salt 14.286 g
Flour enhancer 7.143 g
Fresh yeast 42.857 g
Honey 0.036 kg
Butter 0.036 kg
Sugar 0.036 kg
Corinto raisins 0.286 kg
Elaboration

 

Kneading time: 13´/ 15´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet): 20´
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): +/- 1h
Cooking time: 20´
Temperature of the oven: 190 ºC

RECIPE

  • Knead everything together, except for the raisins. Add them when the kneading is about to finish.
  • Ferment.
  • Make 300 g balls.
  • Leave to stand uncovered.
  • Make loaves.
  • Ferment in a chamber at 30 ºC and with 75 % of humidity, until their volume increases.
  • Wash with beaten egg.
  • Make cuts with a blade as seen in the picture.
  • Bake on a low heat, without steam.
Nutritional information (1 portion)
Fiber 8.57 g
Saturates 3.46 g
Monounsaturated fatty acids 1.72 g
Polyunsaturated fatty acids 0.88 g
Cholesterol 16.43 mg
Calcium 48.89 mg
Iron 3.84 mg
Zinc 1.42 mg
Vitamin A 59.14 ug
Vitamin C 0.0 g
Folic acid 166.41 ug
Salt (Sodium) 1141.76 mg
Sugars 50.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.