24 h 10 min
Suitable for vegans
Additional culinary preparation: Bakery
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Table salt 8.0 g
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)
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