24 h 10 min
Additional culinary preparation: Bakery
Allergens
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Table salt 0.2 g
Elaboration

Kneading time: 8'
Dough temperature: 12 ºC
1st Fermentation one unit: 24 h
2nd Fermentation dough portions:
3rd Fermentation formed dough: 
Cooking time: 
Oven temperature:        

METHOD

  • Knead until you get a uniformed dough.
  • Weigh the dough portions that you will be adding in each kneading.
  • Leave to ferment until it gets a pleasant aroma, doubles its volume and its surface is smooth.

Notes

The sourdough should add to the bread: Taste, smell, preservation, crust, prevents the relaxation of the dough during fermentation. It also acts as a preventive against the bread going stale.

                       

Nutritional information (1 portion)
Fiber 0.68 g
Saturates 0.03 g
Monounsaturated fatty acids 0.03 g
Polyunsaturated fatty acids 0.1 g
Cholesterol 0.0 mg
Calcium 3.01 mg
Iron 0.22 mg
Zinc 0.16 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 4.4 ug
Salt (Sodium) 15.54 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.
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