Last modified on: October 24th 2017
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
17 min. | 4 hours 10 min. | 40 min. | 5 hours 7 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
1,990 Kcal or 8,332 Kj | 68 gr | 542 gr | 10 gr |
99 % | 26 % | 51 % | 2 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
215 Kcal or 900 Kj | 7 gr | 58 gr | 1 gr |
11 % | 3 % | 6 % | <1 % |
![]() | Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Hamburger buns, New leavened bread, Bacon rolls, Benoîton, Leavened bread, ... All |
![]() | Sea water: You can check-out other recipes which use it, like for example: How to make fleur de sel (salt flakes), ... All |
![]() | Leaven: You can get more informations, or check-out other recipes which use it, for example: Benoîton, Seeded loaf, Pogne de Romans, Saucipain, Cretan Bread, ... All |
![]() | Yeast: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Cheese tart, Loaf for "les filles'", Poitevin twist, Ciabatta, ... All |
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
The 6 comments already posted on this recipe