A crisp and light bread, perfect to accompany any meal.
Step 1 of 9: Dissolve the yeast in the lukewarm water.
Step 2 of 9: Add the oil and mix well.
Step 3 of 9: Add the flour and salt, continuing to stir with a fork or a spoon.
Step 4 of 9: Let the dough rest for 30 minutes.
Step 5 of 9: Fold the dough and repeat the process two more times, always 30 minutes apart.
Step 6 of 9: Let the dough rise and then turn it out onto a floured cutting board.
Step 7 of 9: Dust with flour and cut out rectangles with a scraper.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Allergens detected: Gluten
Step 8 of 9: Let the dough rectangles rest for another 15 minutes on a baking tray lined with parchment paper.
Step 9 of 9: Bake in a preheated static oven at 220°C for about 20 minutes.
| Average values | Per serving144 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,073 kJ495 kcal | 1,437 kJ343 kcal |
| Fat | 14.53 g | 10.07 g |
| of which saturated fatty acids | 2.12 g | 1.47 g |
| Carbohydrates | 78.43 g | 54.37 g |
| of which sugars | 0.53 g | 0.37 g |
| Fibre | 5.44 g | 3.77 g |
| Protein | 15.18 g | 10.52 g |
| Salt | 1.25 g | 0.87 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
