4 h
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Txuri flour (R) 1.25 kg
Water 0.7 l
Sourdough 0.25 kg
Table salt 25.0 g
Fresh yeast 37.5 g
Flour enhancer 12.5 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)
Fiber 15.3 g
Saturates 0.74 g
Monounsaturated fatty acids 0.59 g
Polyunsaturated fatty acids 2.3 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) 2099.38 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.