Butter bread
Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
0.5 kg
Plain flour
0.5 kg
Table salt
20.0 g
Flour enhancer
10.0 g
Goxo flour (W 170 - 200)
0.8 kg
Water
0.4 l
Table salt
1.6 g
Elaboration
Kneading time: 13´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 1 h 15´
Cooking time: 40´
Temperature of the oven: 170 ºC
RECIPE
- Knead everything together, except for the butter (add it halfway through kneading), until the dough is fine and elastic.
- Make 400 g balls.
- Leave to stand.
- With the dough uncovered make wide pointy loaves. Place on baking trays.
- Wash the loaves with egg and ferment.
- Halfway through fermentation, cut with a blade from 8 to 10 long diagonal cuts.
- Once fermented, bake with a little steam on a low temperature.
- The last 20 minutes of baking, open the oven door.
Nutritional information (1 portion)
Energy
1522.0
kcal
Carbohydrates
288.9
g
Proteins
36.6
g
Lipids
21.28
g
Fiber
13.94
g
Saturates
9.63
g
Monounsaturated fatty acids
4.74
g
Polyunsaturated fatty acids
2.32
g
Cholesterol
46.0
mg
Calcium
58.74
mg
Iron
4.48
mg
Zinc
3.09
mg
Vitamin A
165.6
ug
Vitamin C
0.0
g
Folic acid
173.69
ug
Salt (Sodium)
1691.32
mg
Sugars
0.74
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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