Beer bread

80 min
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
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
See Recipe
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
234.57
kcal
Carbohydrates
48.41
g
Proteins
6.05
g
Lipids
0.98
g
Fiber 2.07 g
Saturates 0.17 g
Monounsaturated fatty acids 0.17 g
Polyunsaturated fatty acids 0.35 g
Cholesterol 8.7 mg
Calcium 11.98 mg
Iron 0.79 mg
Zinc 0.54 mg
Vitamin A 4.31 ug
Vitamin C 0.0 g
Folic acid 30.76 ug
Salt (Sodium) 283.25 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.