Wholemeal ciabatta bread with seeds
Kneading time: 15'
Dough temperature: 24 ºC
1st Fermentation of the dough without dividing: 1h 30´
2nd Fermentation per piece of the divided dough: 10´
3rd Fermentation of a formed piece: 30´
Cooking time: 35´
Oven temperature: 210 ºC
- Knead everything together until you obtain a fine, elastic dough.
- Leave the dough in a kneading trough for 1h and 30' until the volume doubles.
- On a floured surface, cut the dough into 450g strips without degassing, then let stand for 10'.
- Form the ciabatta by rolling the strips up on themselves on the surface with seeds.
- Place them on floured wooden boards.
- Leave to ferment for 30 minutes.
- Steam bake.
Nutritional information (1 portion)
Fiber 34.12 g
Saturates 1.33 g
Monounsaturated fatty acids 1.02 g
Polyunsaturated fatty acids 4.08 g
Cholesterol 0.0 mg
Calcium 140.55 mg
Iron 12.46 mg
Zinc 7.31 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 277.24 ug
Salt (Sodium) 1991.35 mg
Sugars 0.62 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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