Bread dough

24 h
Suitable for vegetarians
Additional culinary preparation: Bakery
Seasonal period: All year
Allergens:
Gluten
Gluten
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Goxo flour (W 170 - 200) 0.008 kg
Water 0.004 l
Table salt 0.016 g
Yeast 0.079 g
Flour enhancer 0.079 g
Elaboration

Kneading time: 13´.

Temperature of the dough: 25 ºC.

Fermentation of the dough without dividing: 24h

METHOD

  • Knead all the ingredients until you get a dough with a semi-elastic texture.
  • Leave to ferment for 24 hours in the fridge protected from air.
  • After this time the dough will be ready to be used as an ingredient.
Nutritional information (1 portion)
Energy
6.01
kcal
Carbohydrates
1.27
g
Proteins
0.16
g
Lipids
0.02
g
Fiber 0.06 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.01 g
Cholesterol 0.0 mg
Calcium 0.24 mg
Iron 0.02 mg
Zinc 0.01 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.6 ug
Salt (Sodium) 1.27 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.