Beer bread

95 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Sesame
Sesame
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.278 kg
Beer 0.139 l
Sourdough 0.056 kg
Table salt 5.556 g
Malted brown flour 0.003 kg
Yeast 8.333 g
Eggs 0.278 ud
Sesame 0.0 kg
See Recipe
Goxo flour (W 170 - 200) 0.056 kg
Water 0.033 l
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
263.59
kcal
Carbohydrates
54.04
g
Proteins
7.51
g
Lipids
1.3
g
Sugars 0.21 g
Salt (Sodium) 439.9 mg
Folic acid 42.75 ug
Vitamin C 0.0 g
Vitamin A 6.32 ug
Zinc 0.64 mg
Iron 0.94 mg
Calcium 13.2 mg
Cholesterol 12.76 mg
Polyunsaturated fatty acids 0.43 g
Monounsaturated fatty acids 0.23 g
Saturates 0.23 g
Fiber 2.76 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.