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French Bread, Sponge Method Dough

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.8338
Energy (kCal)589.38
Carbohydrates (g)127.8306
Total fats (g)2.2976
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix yeast or sourdough starter with water and 1 cup flour. | 2. Cover and let rise overnight. | 3. Add salt and enough flour to make a workable dough (I usually use 30-40% whole wheat flour for a more nutritious final product). | 4. Knead, shape, and let rise until almost double. | 5. Bake in a 450 degree F oven for ~20 minutes. | 6. To acheive a better crust, preheat a shallow pan on bottom rack, and pour in 2 cups of water when you begin baking bread. This is one of the secrets to the desired crust on a French or Artisan bread. | 7. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast 1 teaspoon 11.1 1.2252 1.4328 0.054000000000000006
    water 1 cup 0.0 0.0 0.0 0.0
    flour 1 cup 578.28 126.6054 9.401 2.2436
    salt 1 teaspoon - - - -
    flour 578.28 126.6054 9.401 2.2436

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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