Rustic bread
4 h

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Plain flour
1.25 kg
Water
0.7 l
Sourdough
0.25 kg
Table salt
25.0 g
Yeast
37.5 g
Flour enhancer
12.5 g
Goxo flour (W 170 - 200)
1.0 kg
Water
0.5 l
Table salt
2.0 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
1715.25
kcal
Carbohydrates
361.13
g
Proteins
45.6
g
Lipids
5.85
g
Fiber
17.42
g
Saturates
0.8
g
Monounsaturated fatty acids
0.59
g
Polyunsaturated fatty acids
2.37
g
Cholesterol
0.0
mg
Calcium
71.43
mg
Iron
5.55
mg
Zinc
3.83
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
217.11
ug
Salt (Sodium)
2112.9
mg
Sugars
0.92
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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