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 |
3,980 Kcal or 16,663 Kj | 137 gr | 1,084 gr | 20 gr |
199 % | 53 % | 102 % | 3 % |
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: Loaf for "les filles'", "Psychedelic" sandwich bread, Cretan Bread, Pizza dough, Seeded loaf, ... 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: Pogne de Romans, Franche-Comté sticks, Peanut rolls, Naan, Bacon rolls, ... All |
![]() | Yeast: You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Ciabatta, Pitta bread, Franche-Comté sticks, Fougasse with bacon and Comté, ... All |
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