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 |
7,558 Kcal or 31,644 Kj | 221 gr | 1,595 gr | 31 gr |
378 % | 85 % | 151 % | 5 % |
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 |
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: Mustard baps, Olive and pesto bread, Poitevin twist, Hamburger buns, Pizza dough, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Mustard baps, Nachos, Creamy risotto with diced vegetables and flax seeds, Pistachio powder or paste, ... All | |
Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Rabbit terrine, Old style brioche, Tomato feuilleté with pesto, Mouna, ... All | |
Yeast: You can get more informations, or check-out other recipes which use it, for example: Roscoff loaf, Pretzels, Special small breads, Yeast-based flaky dough (for croissants), Olive and pesto bread, ... All |
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