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: French baguettes, Pizza dough, Loaf for "les filles'", Benoîton, Cretan 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: New leavened bread, Leavened bread, Seeded loaf, Franche-Comté sticks, Panettone, ... All |
![]() | Yeast: You can get more informations, or check-out other recipes which use it, for example: Seeded loaf, Yeast-based flaky dough (for croissants), Jura bread, Franche-Comté sticks, Pretzels, ... All |
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