Last modified on: August 27th 2020
Keywords for this recipe:Preparation | Resting | Start to finish |
---|---|---|
39 min. | 1 hour 20 min. | 1 hour 59 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
2,338 Kcal or 9,789 Kj | 62 gr | 473 gr | 50 gr |
117 % | 24 % | 45 % | 8 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
266 Kcal or 1,114 Kj | 7 gr | 54 gr | 6 gr |
13 % | 3 % | 5 % | 1 % |
Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Poitevin twist, Hamburger buns, Benoîton, New leavened bread, Mixed seed grissini, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: How to heat milk without it catching on the bottom of the pan, Kouign-amann, Fougasse with bacon and Comté, Yeast-based flaky dough (for croissants), Sugar syrup, ... All | |
Olive oil: You can get more informations, or check-out other recipes which use it, for example: Ratatouille, Purple artichokes braised in white wine, Leek and fresh tuna tart, Hot tomato sauce, Feta in olive oil with herbs, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Vanilla ice cream, Poaching syrup, Muffin dough, Far Normandy-Brittany, Nantes Tourton, ... All |
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