Rossetta bread

4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Goxo flour (W 170 - 200) 0.278 kg
Water 0.167 l
Sourdough 0.056 kg
Table salt 5.556 g
Malted brown flour 0.003 kg
Yeast 8.333 g
See Recipe
Goxo flour (W 170 - 200) 0.056 kg
Water 0.033 l
Elaboration

Kneading time: 13'

Temperature of the dough: 25 ºC.

1st Fermentation of the dough without dividing:

2nd Fermentation of a piece of the divided dough: 20' balls /30' bars 

3rd Fermentation of a formed piece: +/- 1h

Baking time: 25'/30'

Temperature of the oven: 205 ºC.

METHOD

  • Divide it into pieces of 100 g.
  • Knead the pieces and let ferment for 20' airtight.
  • Form pointed loaves and place them over wooden board or a cloth well sprinkled with flour.
  • When the loaves have fermented for 30' airtight, they should increase in volume, then they are floured and marked with a rhombus using a fine roller.
  • Ferment them with the diamond cut facing down, without moisture.
  • Once fermented, turn them over and bake with steam.
Nutritional information (1 portion)
Energy
258.25
kcal
Carbohydrates
54.03
g
Proteins
7.09
g
Lipids
0.91
g
Fiber 2.76 g
Saturates 0.12 g
Monounsaturated fatty acids 0.09 g
Polyunsaturated fatty acids 0.36 g
Cholesterol 0.0 mg
Calcium 10.93 mg
Iron 0.87 mg
Zinc 0.59 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 41.04 ug
Salt (Sodium) 435.0 mg
Sugars 0.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.