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
- 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)
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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