Choricero pepper bread
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
0.531 kg
Cornflour
0.094 kg
Table salt
12.5 g
Yeast
8.75 g
Chorizo pepper
7.5 ud
Goxo flour (W 170 - 200)
0.5 kg
Water
0.25 l
Table salt
1.0 g
Elaboration
Kneading time: 13´
Dough temperature: 23 ºC
First bulk fermentation: 1h
Second fermentation (dough divided): 30'
Shaping and third fermentation: 1h
Baking time: 45'
Oven temperature: 210 ºC
ELABORATION
- Soak the Choricero peppers in water overnight.
- Mix the different types of flour and water in the stand mixer. Knead for 5 minutes.
- Autolyse the dough for 30 minutes.
- Add in the levain and mix for 1 minute at low speed.
- Knead for another 7 minutes at medium speed. Add in the salt and yeast a minute later.
- Lastly, add in the sliced pulp of the peppers.
- Bulk ferment for 1 hour and 30 minutes.
- Divide the dough into 550 g. portions and shape them into a ball.
- Let them rest for 30 minutes.
- Shape the dough into Batards.
- Let them ferment for another hour.
- Bake them at 210 ºC for about 30-40 minutes.
Nutritional information (1 portion)
Energy
850.6
kcal
Carbohydrates
180.44
g
Proteins
21.6
g
Lipids
3.06
g
Fiber
8.51
g
Saturates
0.42
g
Monounsaturated fatty acids
0.38
g
Polyunsaturated fatty acids
1.24
g
Cholesterol
0.0
mg
Calcium
35.65
mg
Iron
2.86
mg
Zinc
2.0
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
72.93
ug
Salt (Sodium)
1054.33
mg
Sugars
0.22
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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