Sourdough
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
Kneading time: 8'
Dough temperature: 12 ºC
1st Fermentation one unit: 24 h
2nd Fermentation dough portions:
3rd Fermentation formed dough:
Cooking time:
Oven temperature:
METHOD
- Knead until you get a uniformed dough.
- Weigh the dough portions that you will be adding in each kneading.
- Leave to ferment until it gets a pleasant aroma, doubles its volume and its surface is smooth.
Notes
The sourdough should add to the bread: Taste, smell, preservation, crust, prevents the relaxation of the dough during fermentation. It also acts as a preventive against the bread going stale.
Nutritional information (1 portion)
Energy
3000.0
kcal
Carbohydrates
640.0
g
Proteins
74.4
g
Lipids
9.6
g
Fiber
27.2
g
Saturates
1.28
g
Monounsaturated fatty acids
1.04
g
Polyunsaturated fatty acids
4.08
g
Cholesterol
0.0
mg
Calcium
120.46
mg
Iron
8.8
mg
Zinc
6.4
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
176.0
ug
Salt (Sodium)
621.6
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.
Recipes
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Meats
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Dessert
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Birds
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Legumes
- Breakfasts and brunch
- Appetizers and canapes
- Pastas
- Salads
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed