Flour enhancer 2.778 g
- 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
- 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)
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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