4 h
Vegetarian Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Patissiere flour 0.083 kg
Sourdough 0.017 kg
Water 0.05 l
Yeast 3.333 g
Table salt 1.667 g
Skimmed powdered milk 2.083 g
Sugar 0.003 kg
Flour enhancer 0.833 g
Elaboration

Kneading time: 17´
Temperature of the dough: 26 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 1 h 30´
Cooking time: 40´/ 45´
Temperature of the oven: 200 ºC

RECIPE

  • The kneading will be proportional to the speed of the kneading machine. It will take 3 or 4 minutes more than with regular bread.
  • Divide the dough depending on the size of the mould. Make ball shapes.
  • Leave to stand.
  • Make loaves as tight as possible but without crumbling the dough.
  • The loaf will the as long as the mould.
  • Ferment in the moulds and cover at 30 ºC and with 75 % of humidity.
  • The dough will reach the optimum fermentation volume when the mould is ¾ filled.
  • Cook covered (with the mould lid) and with a little steam.
  • When finished cooking, quickly take the loaves out of the mould. Allow to cool to prevent from getting damp. (Inside the mould, the bread would not breathe).
Nutritional information (1 portion)
Fiber 1.21 g
Saturates 0.23 g
Monounsaturated fatty acids 0.4 g
Polyunsaturated fatty acids 0.96 g
Cholesterol 0.08 mg
Calcium 9.81 mg
Iron 0.39 mg
Zinc 0.28 mg
Vitamin A 0.98 ug
Vitamin C 0.03 g
Folic acid 17.19 ug
Salt (Sodium) 146.4 mg
Sugars 0.93 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.