I made healthy bread using part ferremente, which was made from baguette dough and fermented at low temperature for a day.
Calories
304kcal
Carbs
50.51g
Protein
9.18g
Fat
7.22g
Sodium
11.22mg
Ingredients
Others
(Dough Ingredients) Bread Flour 500g, Salt 8g, Cocoa 30g, Butter 38g, Fresh Yeast 8g, Dry Yeast(Red) 4g, Fermented Dough 95g, Milk 114ml, Water 236g (Filling Ingredients) 카카오 닙스 94g, Walnut 94g, Raisins 150g
Nutrition Facts
Per 100g of main ingredientsMilk
- Rich in calcium (120mg) — a key building block of bones and teeth
Walnut
- Rich in dietary fiber (7.5g) — can support digestion and help you feel full
- Rich in protein (15g) — used to build and maintain muscle and body tissue
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Knead all the ingredients excluding butter, then add butter and mix to the final stage. Mix the filling into the mixed dough evenly.
🔍After 30 minutes of first proofing, punch down and proof for another 35 minutes. ★ Punching down means releasing the gas from the dough.
🔍Divide into 200g portions and let rest for intermediate proofing for 20 minutes.
🔍Shape the rested dough into rounds.
🔍Spray water, dust with extra flour, and let it proof a second time for 50 minutes.
🔍Score an X shape and bake at 195℃ for 12 minutes with 5 seconds of steam. ★ A thin-bladed knife works well for scoring.