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
Table salt 25.0 g
Yeast 25.0 g
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)
Fiber 19.9 g
Saturates 0.84 g
Monounsaturated fatty acids 0.68 g
Polyunsaturated fatty acids 2.64 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) 1945.92 mg
Sugars 2.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.