Payes bread
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
0.083 kg
Water
0.056 l
Sourdough
0.056 kg
Goxo flour (W 170 - 200)
0.167 kg
Water
0.125 l
Table salt
5.556 g
Flour enhancer
2.778 g
Goxo flour (W 170 - 200)
0.222 kg
Water
0.111 l
Table salt
0.444 g
Elaboration
- Kneading time: 5'
- Temperature of the dough: 18 ºC
- 1st Fermentation of the dough without dividing: 2 h/24 h
Kneading time: 13´
Dough temperature: 25 ºC
First bulk fermentation: 30´
Second fermentation (dough divided):
Shaping and third fermentation: 1h 30´
Baking time: 40´/60´
Oven temperature: 200 ºC
ELABORATION
- Firstly make a levain.
- The levain will be ready to use once it doubles its original volume.
- Mix the levain with the rest of the ingredients until they are all combined.
- Let the dough ferment. The duration of this fermenting phase will depend on the temperature of the room and the temperature of the dough.
- Divide the dough into portions of 500-1000 g. Shape into balls.
- Place the balls into Banneton baskets or into a bowl covered with a well-floured fabric.
- Again, let the dough balls ferment at room temperature.
- Before baking, turn the baskets over a baking peel and place the dough balls in the oven. Bake with almost no steam.
- After 15 minutes, open the oven valve.
Nutritional information (1 portion)
Energy
376.39
kcal
Carbohydrates
79.04
g
Proteins
9.89
g
Lipids
1.31
g
Fiber
4.36
g
Saturates
0.18
g
Monounsaturated fatty acids
0.14
g
Polyunsaturated fatty acids
0.54
g
Cholesterol
0.0
mg
Calcium
16.36
mg
Iron
1.27
mg
Zinc
0.96
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
42.16
ug
Salt (Sodium)
468.42
mg
Sugars
0.14
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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