4 h
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Water 0.167 l
Sourdough 0.006 kg
Table salt 5.556 g
Flour enhancer 2.778 g
Fresh yeast 8.333 g
Elaboration

Kneading time: 13'

Temperature of the dough: 25 ºC.

1st Fermentation of the dough without dividing:

2nd Fermentation of a piece of the divided dough: 20' balls /30' bars 

3rd Fermentation of a formed piece: +/- 1h

Baking time: 25'/30'

Temperature of the oven: 205 ºC.

METHOD

  • Divide it into pieces of 100 g.
  • Knead the pieces and let ferment for 20' airtight.
  • Form pointed loaves and place them over wooden board or a cloth well sprinkled with flour.
  • When the loaves have fermented for 30' airtight, they should increase in volume, then they are floured and marked with a rhombus using a fine roller.
  • Ferment them with the diamond cut facing down, without moisture.
  • Once fermented, turn them over and bake with steam.
Nutritional information (1 portion)
Fiber 2.04 g
Saturates 0.1 g
Monounsaturated fatty acids 0.08 g
Polyunsaturated fatty acids 0.31 g
Cholesterol 0.0 mg
Calcium 9.85 mg
Iron 0.79 mg
Zinc 0.53 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 39.45 ug
Salt (Sodium) 435.45 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.