Champagne bread
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
1.25 kg
Water
0.75 l
Table salt
25.0 g
Yeast
25.0 g
Strong flour
1.125 kg
Rye flour
0.125 kg
Water
0.813 l
Table salt
0.025 g
Yeast
12.5 g
Flour enhancer
25.0 g
Sugar
0.013 kg
Elaboration
Kneading time: 15´.
Temperature of the dough: 25 ºC.
1st Fermentation of the dough without dividing: 1h 30'.
2nd Fermentation of a piece of the divided dough: 30´.
3rd Fermentation of a formed piece: +/- 1h
Baking time: +/- 35'.
Temperature of the oven: 230 ºC/200 ºC.
METHOD
- First, prepare a "sponge" pre-fermenting dough with part of the flour, water, salt and yeast.
- Leave the sponge to ferment in the fridge for 24 h.
- Once the sponge is fermented, add the rest of the ingredients and knead until you get a dough with good elasticity.
- Once kneaded, leave it to ferment for 1h 30' in an airtight and warm place.
- Once the mass fermentation is finished, divide it into portions of about 800 g.
- Round the portions and ferment for 30' airtight and at room temperature.
- Once the fermentation is finished, give them the desired shape.
- Ferment without moisture on clothes or on previously floured boards.
- Cook with steam.
Nutritional information (1 portion)
Energy
1900.45
kcal
Carbohydrates
398.54
g
Proteins
50.43
g
Lipids
6.63
g
Fiber
22.02
g
Saturates
0.9
g
Monounsaturated fatty acids
0.68
g
Polyunsaturated fatty acids
2.71
g
Cholesterol
0.0
mg
Calcium
81.86
mg
Iron
6.48
mg
Zinc
4.78
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
240.11
ug
Salt (Sodium)
1959.44
mg
Sugars
3.3
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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