Sliced bread
Allergens:
Ingredients for 5 portions
Calculate portions
Patissiere flour
2.5 kg
Sourdough
0.5 kg
Mezcla de semillas y copos de centeno para decoración
0.5 kg
Water
1.5 l
Flour enhancer
25.0 g
Yeast
100.0 g
Table salt
50.0 g
Sunflower oil
0.2 l
Skimmed powdered milk
62.5 g
Sugar
0.1 kg
Elaboration
Kneading time: 17´
Temperature of the dough: 26 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 1 h 30´
Cooking time: 40´/ 45´
Temperature of the oven: 200 ºC
RECIPE
- The kneading will be proportional to the speed of the kneading machine. It will take 3 or 4 minutes more than with regular bread.
- Divide the dough depending on the size of the mould. Make ball shapes.
- Leave to stand.
- Make loaves as tight as possible but without crumbling the dough.
- The loaf will the as long as the mould.
- Ferment in the moulds and cover at 30 ºC and with 75 % of humidity.
- The dough will reach the optimum fermentation volume when the mould is ¾ filled.
- Cook covered (with the mould lid) and with a little steam.
- When finished cooking, quickly take the loaves out of the mould. Allow to cool to prevent from getting damp. (Inside the mould, the bread would not breathe).
Nutritional information (1 portion)
Energy
3349.48
kcal
Carbohydrates
528.05
g
Proteins
87.6
g
Lipids
89.23
g
Fiber
41.16
g
Saturates
12.13
g
Monounsaturated fatty acids
11.64
g
Polyunsaturated fatty acids
27.26
g
Cholesterol
2.45
mg
Calcium
249.1
mg
Iron
8.26
mg
Zinc
5.95
mg
Vitamin A
29.38
ug
Vitamin C
0.75
g
Folic acid
449.59
ug
Salt (Sodium)
4081.28
mg
Sugars
28.01
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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