Rustic bread
4 h

Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Harina media fuerza
0.278 kg
Agua
0.156 l
Levadura
8.333 g
Harina de malta
2.778 kg
Harina media fuerza
0.056 kg
Agua
0.033 l
Elaboration
Kneading time: 13´.
Temperature of the dough: 25 ºC.
1ª Fermentation of the dough without dividing: 5´/10´.
2ª Fermentation of a piece of the divided dough: 1h 30´.
3ª Fermentation of a formed piece: +/- 30´.
Baking time: 25´/30´.
Temperature of the oven: 205 ºC.
METHOD
- Knead all the ingredients together until you get a tight, soft and yellowish dough.
- Divide it into pieces of +/- 500 g. and make balls.
- Let the balls ferment without any moisture but letting air in.
- Roll the balls with a rolling pin to later make flat loaves without using too much pressure.
- Place them on clothes or in floured drawers, with the joint facing downwards
- Ferment without moisture.
- The volume should be approximately twice the initial size.
- Place the floured dough on baking sheets, with the part that joins on one side of the loaf.
- Cut the pieces with a longitudinal cut parallel to where the dough joins.
- Steam bake them.
Nutritional information (1 portion)
Energy
2339.5
kcal
Carbohydrates
498.03
g
Proteins
58.7
g
Lipids
7.57
g
Fiber
21.63
g
Saturates
1.01
g
Monounsaturated fatty acids
0.81
g
Polyunsaturated fatty acids
3.19
g
Cholesterol
0.0
mg
Calcium
94.18
mg
Iron
6.98
mg
Zinc
5.03
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
163.14
ug
Salt (Sodium)
435.0
mg
Sugars
0.21
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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