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 |
1,837 Kcal or 7,691 Kj | 56 gr | 422 gr | 9 gr |
68 % | 16 % | 30 % | 1 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
198 Kcal or 829 Kj | 6 gr | 46 gr | 1 gr |
7 % | 2 % | 3 % | <1 % |
Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Poitevin twist, Mixed seed grissini, Olive and pesto bread, 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: Franche-Comté sticks, Sandwich bread, Bacon rolls, Yeast-based flaky dough (for croissants), Old style brioche, ... All | |
Yeast: You can get more informations, or check-out other recipes which use it, for example: Naan, Leavened bread, Milk rolls, Pogne de Romans, Ali Baba bread, ... All |
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