Beer bread
Allergens:
Ingredients for 5 portions
Calculate portions
Plain flour
0.167 kg
Beer
0.083 l
Sourdough
0.033 kg
Table salt
3.333 g
Flour enhancer
1.667 g
Yeast
5.0 g
Eggs
0.167 ud
Goxo flour (W 170 - 200)
0.133 kg
Water
0.067 l
Table salt
0.267 g
Elaboration
Kneading time: 13 minutes
Temperature of the dough: 25º C
1st Fermentation of the dough without dividing it.
2nd Fermentation of the divided piece of dough: 10 minutes
3rd Fermentation of the resulting piece: 45 minutes
Cooking time: 20 minutes
Temperature of the oven: 230º C
BREAD-MAKING
- Knead everything together until you get a very thin and stretchy dough.
- Divide the dough into 60 g pieces and ball them.
- Let them rest.
- Shape the pieces into loaves with a tip of about 25cm long.
- Shape them into typical German Bretzels and place them on oven plates.
- Ferment at 27 ºC and 75% of humidity.
- The fermentation volume should not be too large.
- Once it is fermented, moisten the pieces with a little bit of water and sprinkle some raw sesame.
- Bake with steam.
Nutritional information (1 portion)
Energy
237.19
kcal
Carbohydrates
48.55
g
Proteins
6.38
g
Lipids
1.0
g
Fiber
2.36
g
Saturates
0.17
g
Monounsaturated fatty acids
0.16
g
Polyunsaturated fatty acids
0.35
g
Cholesterol
7.66
mg
Calcium
11.83
mg
Iron
0.78
mg
Zinc
0.54
mg
Vitamin A
3.79
ug
Vitamin C
0.0
g
Folic acid
30.63
ug
Salt (Sodium)
284.65
mg
Sugars
0.12
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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