Last modified on: June 6th 2017
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
40 min. | 2 hours 30 min. | 40 min. | 3 hours 50 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
3,779 Kcal or 15,822 Kj | 111 gr | 798 gr | 16 gr |
140 % | 32 % | 56 % | 2 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
229 Kcal or 959 Kj | 7 gr | 48 gr | 1 gr |
8 % | 2 % | 3 % | <1 % |
Per loaves | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
945 Kcal or 3,957 Kj | 28 gr | 199 gr | 4 gr |
35 % | 8 % | 14 % | <1 % |
Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Pizza dough, Jura bread, Ali Baba bread, Ocean bread, Bacon rolls, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: Franche-Comté sticks, Langoustine sabayon tart, Sesame fried scampi, Two-olive ciabatta, Praline, ... All | |
Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Panettone, Kugelhof for Nanou, Breton sablé biscuit dough, Chocolate mousse, Cretan Bread, ... All | |
Yeast: You can get more informations, or check-out other recipes which use it, for example: "Psychedelic" sandwich bread, Pretzels, Tomato foccacia, Pogne de Romans, Two-olive ciabatta, ... All |
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