Sliced bread
Allergens:
Ingredients for 5 portions
Calculate portions
Patissiere flour
0.083 kg
Sourdough
0.017 kg
Table salt
1.667 g
Sunflower oil
0.007 l
Skimmed powdered milk
2.083 g
Sugar
0.003 kg
Flour enhancer
0.833 g
Goxo flour (W 170 - 200)
0.067 kg
Water
0.033 l
Table salt
0.133 g
Elaboration
Kneading time: 17´
Temperature of the dough: 26 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 1 h 30´
Cooking time: 40´/ 45´
Temperature of the oven: 200 ºC
RECIPE
- The kneading will be proportional to the speed of the kneading machine. It will take 3 or 4 minutes more than with regular bread.
- Divide the dough depending on the size of the mould. Make ball shapes.
- Leave to stand.
- Make loaves as tight as possible but without crumbling the dough.
- The loaf will the as long as the mould.
- Ferment in the moulds and cover at 30 ºC and with 75 % of humidity.
- The dough will reach the optimum fermentation volume when the mould is ¾ filled.
- Cook covered (with the mould lid) and with a little steam.
- When finished cooking, quickly take the loaves out of the mould. Allow to cool to prevent from getting damp. (Inside the mould, the bread would not breathe).
Nutritional information (1 portion)
Energy
131.12
kcal
Carbohydrates
24.98
g
Proteins
3.27
g
Lipids
1.74
g
Fiber
1.21
g
Saturates
0.23
g
Monounsaturated fatty acids
0.4
g
Polyunsaturated fatty acids
0.96
g
Cholesterol
0.08
mg
Calcium
9.81
mg
Iron
0.39
mg
Zinc
0.28
mg
Vitamin A
0.98
ug
Vitamin C
0.03
g
Folic acid
17.19
ug
Salt (Sodium)
146.4
mg
Sugars
0.93
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Juices, milkshakes and beverages
- Burguers
- Beers
- Birds
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Shellfish
- Dessert
- Legumes
- Sándwich
- Ice creams and sorbets
- Pastries
- Meats
- Salads
- Coffee, chocolate and infusion
- Pastas
- Bread and pastries
- Main course
- Breakfasts and brunch
- Appetizers and canapes
- 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