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 |
1,891 Kcal or 7,917 Kj | 56 gr | 399 gr | 8 gr |
95 % | 21 % | 38 % | 1 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
229 Kcal or 959 Kj | 7 gr | 48 gr | 1 gr |
11 % | 3 % | 5 % | <1 % |
Per loaves | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
946 Kcal or 3,961 Kj | 28 gr | 200 gr | 4 gr |
47 % | 11 % | 19 % | 1 % |
Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Benoîton, Bacon rolls, Ali Baba bread, Mustard baps, "Psychedelic" sandwich bread, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: Lemon tart, Eggs meurette, Stewed apple (compote), Du Barry soup, Sausage and lentils "en cocotte", ... All | |
Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Rémoulade dressing, Fine multi-tomato tart, Hamburgers, Cheese and tomato tart, Chocolate mousse, ... All | |
Yeast: You can get more informations, or check-out other recipes which use it, for example: Doughnuts, Cramique, Aperitif rolls, Pretzels, Yeast-based flaky dough (for croissants), ... All |
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