Kneading time: 13´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 1 h 15´
Cooking time: 40´
Temperature of the oven: 170 ºC
- Knead everything together, except for the butter (add it halfway through kneading), until the dough is fine and elastic.
- Make 400 g balls.
- Leave to stand.
- With the dough uncovered make wide pointy loaves. Place on baking trays.
- Wash the loaves with egg and ferment.
- Halfway through fermentation, cut with a blade from 8 to 10 long diagonal cuts.
- Once fermented, bake with a little steam on a low temperature.
- The last 20 minutes of baking, open the oven door.
Nutritional information (1 portion)
Fiber 12.24 g
Saturates 9.58 g
Monounsaturated fatty acids 4.74 g
Polyunsaturated fatty acids 2.26 g
Cholesterol 46.0 mg
Calcium 58.74 mg
Iron 4.48 mg
Zinc 3.09 mg
Vitamin A 165.6 ug
Vitamin C 0.0 g
Folic acid 173.69 ug
Salt (Sodium) 1680.5 mg
Sugars 0.0 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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