Kneading time: 12’
Temperature of the dough: 25 ºC
1ª Fermentation of the dough without dividing: 30’
2ª Fermentation of a piece of the divided dough: 10’
3ª Fermentation of a formed piece: 1h 30’
Baking time: 50’
Temperature of the oven: 185 ºC
- Knead all the ingredients together until you get a dough of medium elasticity.
- Let it ferment letting air in for 30 minutes.
- Once the dough has been fermented, let the air out and cut into pieces of about 450 g.
- Let it rest for 10’ and form loaves with a point at the end and flour them.
- Roll the balls with a rolling pin to later make flat loaves without using too much pressure.
- Place them on clothes or in floured drawers.
- Cut the pieces with a longitudinal cut parallel to where the dough joins.
- Steam bake.
Nutritional information (1 portion)
Fiber 20.49 g
Saturates 0.96 g
Monounsaturated fatty acids 0.77 g
Polyunsaturated fatty acids 3.02 g
Cholesterol 0.0 mg
Calcium 89.19 mg
Iron 6.61 mg
Zinc 4.76 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 154.55 ug
Salt (Sodium) 371.21 mg
Sugars 0.19 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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