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 |
3,779 Kcal or 15,822 Kj | 111 gr | 798 gr | 16 gr |
189 % | 43 % | 75 % | 2 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
366 Kcal or 1,532 Kj | 11 gr | 77 gr | 2 gr |
18 % | 4 % | 7 % | <1 % |
Per loaves | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
945 Kcal or 3,957 Kj | 28 gr | 199 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: "Psychedelic" sandwich bread, Hamburger buns, Olive and pesto bread, Mixed seed grissini, Loaf for "les filles'", ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: Stewed plums, Couscous, How to seal a terrine or casserole dish, Pitta bread, Ali Baba bread, ... All | |
Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Sweet pastry, Involtinis, Kouign-amann brioche, Nachos, ... All | |
Yeast: You can get more informations, or check-out other recipes which use it, for example: Brioche dough, Aperitif rolls, Benoîton, "Psychedelic" sandwich bread, Rum babas, ... All |
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