- 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 2.46 g
Saturates 0.11 g
Monounsaturated fatty acids 0.08 g
Polyunsaturated fatty acids 0.34 g
Cholesterol 0.0 mg
Calcium 10.19 mg
Iron 0.79 mg
Zinc 0.54 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 30.59 ug
Salt (Sodium) 411.05 mg
Sugars 0.13 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed