"Montañes" bread
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Goxo flour (W 170 - 200)
0.25 kg
Sourdough
0.05 kg
Water
0.188 l
Table salt
5.0 g
Flour enhancer
2.5 g
Yeast
5.0 g
Goxo flour (W 170 - 200)
0.2 kg
Water
0.1 l
Table salt
0.4 g
Elaboration
Kneading time: 15´
Dough temperature: 25 ºC
First bulk fermentation:
Second fermentation (dough divided): 15´ (balls) 20´ (batard).
Shaping and third fermentation: 1h
Baking time: 30'
Oven temperature: 200 ºC
ELABORATION
- Divide the dough into portions of 400 g.
- Roll the portions and let them ferment for 15 minutes.
- Shape the balls into batards and place them on a wooden board or a well-floured fabric.
- Let them ferment for 20 minutes or until they increase in volume.
- Flour your hands and gently press down on the portions on the wooden board.
- Let them to ferment in a dry environment.
- Then, score them imitating a cereal ear.
Nutritional information (1 portion)
Energy
341.2
kcal
Carbohydrates
72.15
g
Proteins
8.87
g
Lipids
1.14
g
Fiber
3.34
g
Saturates
0.15
g
Monounsaturated fatty acids
0.12
g
Polyunsaturated fatty acids
0.47
g
Cholesterol
0.0
mg
Calcium
14.13
mg
Iron
1.07
mg
Zinc
0.75
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
35.55
ug
Salt (Sodium)
421.58
mg
Sugars
0.12
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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