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
- 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)
Fiber 2.04 g
Saturates 0.64 g
Monounsaturated fatty acids 0.47 g
Polyunsaturated fatty acids 0.61 g
Cholesterol 11.8 mg
Calcium 31.04 mg
Iron 0.8 mg
Zinc 0.59 mg
Vitamin A 10.14 ug
Vitamin C 0.3 g
Folic acid 30.91 ug
Salt (Sodium) 305.25 mg
Sugars 0.83 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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