Rustic bread
Allergens:
Ingredients for 5 portions
Calculate portions
Plain flour
0.278 kg
Water
0.156 l
Sourdough
0.056 kg
Table salt
5.556 g
Yeast
8.333 g
Flour enhancer
2.778 g
Goxo flour (W 170 - 200)
0.222 kg
Water
0.111 l
Table salt
0.444 g
Elaboration
Kneading time: 13´.
Temperature of the dough: 25 ºC.
1ª Fermentation of the dough without dividing: 5´/10´.
2ª Fermentation of a piece of the divided dough: 1h 30´.
3ª Fermentation of a formed piece: +/- 30´.
Baking time: 25´/30´.
Temperature of the oven: 205 ºC.
METHOD
- Knead all the ingredients together until you get a tight, soft and yellowish dough.
- Divide it into pieces of +/- 500 g. and make balls.
- Let the balls ferment without any moisture but letting air in.
- Roll the balls with a rolling pin to later make flat loaves without using too much pressure.
- Place them on clothes or in floured drawers, with the joint facing downwards
- Ferment without moisture.
- The volume should be approximately twice the initial size.
- Place the floured dough on baking sheets, with the part that joins on one side of the loaf.
- Cut the pieces with a longitudinal cut parallel to where the dough joins.
- Steam bake them.
Nutritional information (1 portion)
Energy
381.17
kcal
Carbohydrates
80.25
g
Proteins
10.13
g
Lipids
1.3
g
Fiber
3.87
g
Saturates
0.18
g
Monounsaturated fatty acids
0.13
g
Polyunsaturated fatty acids
0.53
g
Cholesterol
0.0
mg
Calcium
15.87
mg
Iron
1.23
mg
Zinc
0.85
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
48.25
ug
Salt (Sodium)
469.53
mg
Sugars
0.21
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Meats
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Dessert
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Birds
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Legumes
- Breakfasts and brunch
- Appetizers and canapes
- Pastas
- Salads
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed