Amilibia crystal bread
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Patissiere flour
0.833 kg
Water
0.75 l
Flour enhancer
8.333 g
Table salt
18.333 g
Goxo flour (W 170 - 200)
0.667 kg
Water
0.333 l
Table salt
1.333 g
Elaboration
Kneading time: 16´
Temperature of the dough: 24 ºC
1st fermentation (the dough is not divided yet): 1h 30´/20 h in the chamber
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 10´
Cooking time: 40´
Temperature of the oven: 230 ºC
RECIPE
- Knead everything until the dough is soft and elastic.
- Leave the dough in a wooden trough (previously covered in flour) for 1h and 30´ o for 20 hours in a chamber until it doubles its volume.
- Leave to stand for 10´ on a table covered with flour. Cut the dough into strips of approximately 400 grams, avoiding to remove the gas from the dough.
- Leave to stand for 10´.
- Steam bake.
Nutritional information (1 portion)
Energy
1134.25
kcal
Carbohydrates
240.38
g
Proteins
29.15
g
Lipids
3.75
g
Fiber
10.91
g
Saturates
0.51
g
Monounsaturated fatty acids
0.39
g
Polyunsaturated fatty acids
1.56
g
Cholesterol
0.0
mg
Calcium
46.93
mg
Iron
3.51
mg
Zinc
2.48
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
105.37
ug
Salt (Sodium)
1533.1
mg
Sugars
0.31
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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