Egg bread

106 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.238 kg
Sourdough 0.048 kg
Water 0.079 l
Table salt 4.762 g
Yeast 15.714 g
Flour enhancer 2.381 g
Sugar 0.016 kg
Margarine 0.012 kg
Sunflower oil 0.019 l
Eggs 0.952 ud
See Recipe
Goxo flour (W 170 - 200) 0.048 kg
Water 0.029 l
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
307.23
kcal
Carbohydrates
49.34
g
Proteins
8.32
g
Lipids
7.87
g
Sugars 3.37 g
Salt (Sodium) 412.1 mg
Folic acid 67.76 ug
Vitamin C 0.0 g
Vitamin A 40.7 ug
Zinc 0.71 mg
Iron 1.1 mg
Calcium 16.59 mg
Cholesterol 46.51 mg
Polyunsaturated fatty acids 3.7 g
Monounsaturated fatty acids 2.07 g
Saturates 1.48 g
Fiber 2.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.