Scalded rye bread
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Rye flour
1.25 kg
Patissiere flour
0.25 kg
Water
0.625 l
Table salt
50.0 g
Goxo flour (W 170 - 200)
2.0 kg
Water
1.0 l
Table salt
4.0 g
Elaboration
Kneading time: 10´
Temperature of the dough: 24 ºC
1st fermentation (the dough is not divided yet): 10´
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 1 h
Cooking time: 45´
Temperature of the oven: 200 ºC
RECIPE
- Scald the flour with water freshly boiled. Mix until the mixture is smooth. Allow to cool.
- Knead for 3 minutes at a low speed and 7 more minutes at the 2nd speed.
- The final dough should not be too elastic.
- The pointeg or the fermentation will take place with the dough covered or somewhere not in contact with the air so it will not dry.
- Make 750 g pieces.
- Leave to stand.
- Form loaves (long or wide), depending on the shape of the banneton basket we have.
- Cover the banneton baskets with flour and place the dough in them.
- Ferment with no humidity.
- Cook with a little steam.
Nutritional information (1 portion)
Energy
3354.5
kcal
Carbohydrates
660.0
g
Proteins
96.85
g
Lipids
15.65
g
Fiber
93.13
g
Saturates
2.02
g
Monounsaturated fatty acids
1.6
g
Polyunsaturated fatty acids
6.65
g
Cholesterol
0.0
mg
Calcium
208.78
mg
Iron
18.76
mg
Zinc
18.91
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
606.48
ug
Salt (Sodium)
4215.8
mg
Sugars
1.23
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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