Rosemary bread

6 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.25 kg
Olive oil 0.008 l
Rosemary 2.5 g
Table salt 5.0 g
Yeast 10.0 g
Sourdough 0.038 kg
Water 0.15 l
See Recipe
Goxo flour (W 170 - 200) 0.038 kg
Water 0.023 l
Elaboration
  • Mix all the ingredients together until you get a smooth and stretchy dough. Its temperature should be about 25 ºC.
  • Let the dough rest for 15 minutes.
  • Divide it into portions of 80 g. Roll the portions and let them rest for 5 minutes.
  • Spray the surface and dust flour over the portions.
  • Let them ferment at 30 ºC in a humid environment (70 %).
  • Bake with steam at 190 ºC for 10 minutes (valve closed). Then, open the valve and bake for another 5 minutes.
Nutritional information (1 portion)
Energy
237.18
kcal
Carbohydrates
46.4
g
Proteins
6.36
g
Lipids
2.34
g
Fiber 2.59 g
Saturates 0.32 g
Monounsaturated fatty acids 1.27 g
Polyunsaturated fatty acids 0.44 g
Cholesterol 0.01 mg
Calcium 11.13 mg
Iron 0.83 mg
Zinc 0.53 mg
Vitamin A 3.0 ug
Vitamin C 0.11 g
Folic acid 44.15 ug
Salt (Sodium) 392.5 mg
Sugars 0.25 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.