Primeal Sourdough wheat organic 260 grams
Primeal Sourdough wheat organic 260 grams
Regular price
€9,29
Sale price
€9,29
Regular price
€9,29
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Low stock
Sourdough wheat organic
Primeal Sourdough wheat
Ingredients
Dried and inactive* WHEAT BROOM (gluten) obtained by natural fermentation, selected yeast*. *from organic farming
Nutritional value
Usage
By hand:
1) Mix 500 grams of flour + 8 grams of salt + lev"ble bio (=2 heaped tablespoons) + approximately 350 ml of lukewarm water (approximately 28°C).
2) Knead for about ten minutes to obtain a smooth, yet not sticky dough.
3) Let it rest for 30 minutes in a large bowl covered with a damp cloth.
4) Knead the dough again to gently knead out any excess air that formed during the rising process.
5) Cover the dough again and let it rise further in a place with at least 20°C/25°C for 3 hours.
6) Place in a preheated oven (220/230°C) for about 45 minutes.
With the bread maker:
Place the ingredients in the baking tin and follow the longest baking program (minimum 3 hours).
Save
Store in a dark, dry place at a moderate temperature.
After opening, close the bag tightly.
Manufacturer / Distributor
Euro Nat, ZA La Boissonnette, 07340 PEAUGRES, France
Country of origin
EU
Primeal Sourdough wheat
Ingredients
Dried and inactive* WHEAT BROOM (gluten) obtained by natural fermentation, selected yeast*. *from organic farming
Nutritional value
Nutritional value per 100 grams
| Energy | 1580 kJ / 373 kcal |
| Fat | 2.1 grams |
| - of which saturated | 0.4 grams |
| Carbohydrates | 68.2 grams |
| - of which sugars | 1.5 grams |
| Fibres | 7.8 grams |
| Proteins | 16.5 grams |
| Salty | 0 grams |
Usage
By hand:
1) Mix 500 grams of flour + 8 grams of salt + lev"ble bio (=2 heaped tablespoons) + approximately 350 ml of lukewarm water (approximately 28°C).
2) Knead for about ten minutes to obtain a smooth, yet not sticky dough.
3) Let it rest for 30 minutes in a large bowl covered with a damp cloth.
4) Knead the dough again to gently knead out any excess air that formed during the rising process.
5) Cover the dough again and let it rise further in a place with at least 20°C/25°C for 3 hours.
6) Place in a preheated oven (220/230°C) for about 45 minutes.
With the bread maker:
Place the ingredients in the baking tin and follow the longest baking program (minimum 3 hours).
Save
Store in a dark, dry place at a moderate temperature.
After opening, close the bag tightly.
Manufacturer / Distributor
Euro Nat, ZA La Boissonnette, 07340 PEAUGRES, France
Country of origin
EU
