Milk bread
4 h

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Plain flour
0.167 kg
Sterilised milk
0.083 l
Sourdough
0.033 kg
Flour enhancer
1.667 g
Yeast
5.0 g
Creamed margarine
0.003 kg
Eggs
0.167 ud
Table salt
3.333 g
Goxo flour (W 170 - 200)
0.133 kg
Water
0.067 l
Table salt
0.267 g
Elaboration
Kneading time: 13´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 1 h
Cooking time: 17´
Temperature of the oven: 230 ºC
RECIPE
- Knead everything together until the dough is fine and elastic.
- Make balls of any size desired.
- Make baguette style loaves, ball shaped pieces, or mini brioche style pieces.
- Ferment with humidity.
- The volume should not be too high.
- Paint a line in the middle of the bread with a beaten egg.
- Cut with a blade just in the middle of the beaten egg line.
- Steam bake.
Nutritional information (1 portion)
Energy
247.57
kcal
Carbohydrates
48.99
g
Proteins
6.88
g
Lipids
2.14
g
Fiber
2.32
g
Saturates
0.63
g
Monounsaturated fatty acids
0.46
g
Polyunsaturated fatty acids
0.62
g
Cholesterol
10.76
mg
Calcium
30.88
mg
Iron
0.8
mg
Zinc
0.59
mg
Vitamin A
9.62
ug
Vitamin C
0.3
g
Folic acid
30.78
ug
Salt (Sodium)
306.65
mg
Sugars
0.96
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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