Egg bread
4 h

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Strong flour
0.167 kg
Sourdough
0.033 kg
Water
0.055 l
Table salt
3.333 g
Yeast
11.0 g
Flour enhancer
1.667 g
Sunflower oil
0.013 l
Eggs
0.667 ud
Goxo flour (W 170 - 200)
0.133 kg
Water
0.067 l
Table salt
0.267 g
Elaboration
Kneading time: 14´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 1 h
Cooking time: 17´
Temperature of the oven: 190 ºC
RECIPE
- Knead everything together until the dough is fine and elastic.
- Make 60 g balls.
- Leave to stand.
- Make long tight loaves.
- Make a simple knot with the loaves.
- Place on trays.
- Ferment to 30 ºC and with 75 % of humidity.
- Once fermented, wash with beaten egg and bake with the chimney flue open.
- Bake with no steam.
Nutritional information (1 portion)
Energy
290.06
kcal
Carbohydrates
50.54
g
Proteins
7.68
g
Lipids
5.75
g
Fiber
2.66
g
Saturates
1.07
g
Monounsaturated fatty acids
1.47
g
Polyunsaturated fatty acids
2.69
g
Cholesterol
32.55
mg
Calcium
14.63
mg
Iron
0.99
mg
Zinc
0.65
mg
Vitamin A
28.49
ug
Vitamin C
0.0
g
Folic acid
51.83
ug
Salt (Sodium)
309.19
mg
Sugars
2.36
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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