Ingredients
No. Servings
- Warm water
325mL325mL - Sourdough starter
90g90g - Olive oil
50mL50mL - Type 1 flour
425g425g - Salt
12g12g
Preparation
- STEP 1 OF 9
Dissolve the yeast in warm water.
- STEP 2 OF 9
Add the oil and mix well.
- STEP 3 OF 9
Add the flour and salt, continuing to mix with a fork or a utensil.
- STEP 4 OF 9
Let the dough rest for 30 minutes.
- STEP 5 OF 9
Fold the dough and repeat the operation two more times, always 30 minutes apart.
- STEP 6 OF 9
Let the dough rise and then turn it over onto a floured cutting board.
- STEP 7 OF 9
Dust with flour and cut into rectangles with a scraper.
- STEP 8 OF 9
Let the dough rectangles rest for another 15 minutes on a baking sheet covered with parchment paper.
- STEP 9 OF 9
Bake in a preheated static oven at 220°C for about 20 minutes.
General Information
Storage notes
Store in a paper bag or a glass container.
More information
This bread pairs well with soups, salads, and as a base for sandwiches.
Origin
Italia, Campania
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
| Energy (kcal) | 218.28 |
| Carbohydrates (g) | 37.51 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 5.87 |
| of which Saturates (g) | 0.83 |
| Protein (g) | 5.7 |
| Fiber (g) | 1.04 |
| Sale (g) | 1.7 |
- Proteins5.7g·11%
- Carbohydrates37.51g·75%
- Fats5.87g·12%
- Fibers1.04g·2%