Milk bread
4 h
Suitable for vegetarians
Type of dish:
Bread and pastries
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Plain flour
0.278 kg
Sterilised milk
0.139 l
Sourdough
0.056 kg
Flour enhancer
2.778 g
Yeast
8.333 g
Creamed margarine
0.006 kg
Eggs
0.278 ud
Table salt
5.0 g
Goxo flour (W 170 - 200)
0.056 kg
Water
0.033 l
Elaboration
Kneading time: 13´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 1 h
Cooking time: 17´
Temperature of the oven: 230 ºC
RECIPE
- Knead everything together until the dough is fine and elastic.
- Make balls of any size desired.
- Make baguette style loaves, ball shaped pieces, or mini brioche style pieces.
- Ferment with humidity.
- The volume should not be too high.
- Paint a line in the middle of the bread with a beaten egg.
- Cut with a blade just in the middle of the beaten egg line.
- Steam bake.
Nutritional information (1 portion)
Energy
287.62
kcal
Carbohydrates
54.98
g
Proteins
8.37
g
Lipids
3.17
g
Fiber
2.74
g
Saturates
1.0
g
Monounsaturated fatty acids
0.72
g
Polyunsaturated fatty acids
0.86
g
Cholesterol
17.93
mg
Calcium
46.41
mg
Iron
0.96
mg
Zinc
0.71
mg
Vitamin A
16.04
ug
Vitamin C
0.5
g
Folic acid
43.96
ug
Salt (Sodium)
433.39
mg
Sugars
1.59
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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