RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	44.5342
Energy (kCal)	218.5394
Carbohydrates (g)	3.7121
Total fats (g)	1.6434
Fatty acids, total saturated 20:0 (g)	0.0002
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0364
Fatty acids, total polyunsaturated 17:1 (g)	0.0006
Fatty acids, total trans-monoenoic (g)	0.0013
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1135
Fatty acids, total saturated 4:0 (g)	0.0002
Fatty acids, total trans (g)	0.0019
Riboflavin (mg)	3.4731
Tocopherol, beta (mg)	0.0005
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0244
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1111
Tocopherol, delta (mg)	0.0030
Arginine (g)	0.0415
Proline (g)	0.0259
Fatty acids, total polyunsaturated 18:1 t (g)	0.0012
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0187
Adjusted Protein (g)	0.0000
Cystine (g)	0.0138
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	40.1222
Copper, Cu (mg)	0.9446
Maltose (g)	0.2880
Zinc, Zn (mg)	2.8195
Total lipid (fat) (g)	1.6434
Vitamin K (phylloquinone) (g)	0.2152
Cholesterol (mg)	118.8325
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0018
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	713.8594
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0011
Vitamin A, IU (IU)	227.3375
Energy (kcal)	218.5394
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0402
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0192
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0460
Sugars, total (g)	0.3067
Folic acid (g)	538.7400
Tocotrienol, alpha (mg)	0.0030
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	25.4644
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0689
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0434
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	186.4055
Fatty acids, total saturated 16:0 (g)	0.2929
Carbohydrate, by difference (g)	3.7121
Vitamin D (IU)	4.1512
Fructose (g)	0.0000
Fluoride, F (g)	0.0557
Aspartic acid (g)	0.0673
Tyrosine (g)	0.0253
Potassium, K (mg)	844.9862
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	68.1000
Serine (g)	0.0492
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0344
Fatty acids, total trans-polyenoic 22:4 (g)	0.0007
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0002
Fatty acids, total saturated 14:0 (g)	0.0057
Histidine (g)	0.0156
Isoleucine (g)	0.0340
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0006
Niacin (mg)	25.1538
Water (g)	5836.9816
Fatty acids, total saturated 8:0 (g)	0.0002
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0009
Carotene, beta (g)	0.0000
Sodium, Na (mg)	864.9868
Iron, Fe (mg)	3.6158
Energy (kJ)	913.8244
Ash (g)	8.9246
Caffeine (mg)	0.0000
Glycine (g)	0.0219
Fatty acids, total trans-polyenoic (g)	0.0006
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1447
Fatty acids, total polyunsaturated (g)	0.4367
Vitamin E (alpha-tocopherol) (mg)	1.0532
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2486
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.1013
Vitamin D3 (cholecalciferol) (g)	0.1013
Lysine (g)	0.0462
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0012
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9056
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0004
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	4.4495
Folate, food (g)	175.1194
Fatty acids, total saturated 20:1 (g)	0.0014
Fatty acids, total monounsaturated (g)	0.3612
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0775
Fatty acids, total polyunsaturated 16:1 t (g)	0.0002
Fatty acids, total polyunsaturated 17:0 (g)	0.0011
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0051
Choline, total (mg)	156.5916
Fatty acids, total polyunsaturated 16:1 c (g)	0.0100
Fatty acids, total saturated (g)	0.4123
Vitamin B-12 (g)	2.1351
Calcium, Ca (mg)	817.8849
Fatty acids, total saturated 10:0 (g)	0.0003
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0005
Alanine (g)	0.0372
Glutamic acid (g)	0.0847
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0001
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	68.1000
Leucine (g)	0.0550
Folate, DFE (g)	1090.9594
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0006
Fiber, total dietary (g)	1.1700
Tryptophan (g)	0.0085
Threonine (g)	0.0281
Fatty acids, total polyunsaturated 18:1 c (g)	0.1715
Manganese, Mn (mg)	0.0484
Protein (g)	44.5342
Cryptoxanthin, beta (g)	0.4556
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3187
Betaine (mg)	0.0152
Phosphorus, P (mg)	388.7438
Tocopherol, gamma (mg)	0.0253

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Mix poolish, cover, and let rise at room temperature overnight. It should double in volume, be very bubbly and smell good. | 2. Mix all other ingredients except salt and let sit covered for 25 minutes approximately. | 3. Sprinkle with yeast and knead by hand or dough hook in a mixer for about 8 minutes. Stretch and fold letter-style and place in straight sided clear container for 20 minutes. | 4. Stretch and fold twice more 20 minutes apart and let rise until doubled or more in volume. | 5. Gently divide into 3 pieces about 330 grams each. | 6. Shape into baguettes, place on parchment folding to support each loaf, cover with oiled plastic and let rise (proof) 40 minutes or until 1 1/2 times in volume. 2 ounces of dough in a small juice glass with aid in seeing when the proof is done. | 7. Glaze with egg wash or milk if desired and score. | 8. Bake in a 425F oven with a steam pan (shallow pan with 1 cup hot water) on the bottom of the oven for 8 minutes. | 9. Remove water pan, rotate loaves 180F and bake for 7 or 8 more minutes until 205F internally. | 10. Cool on a rack for 20 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	200	g	178.0	0.0	39.6	1.0
water	200	ounces	0.0	0.0	0.0	0.0
yeast	2	pinches	33.3	3.6756	4.2984	0.162
purpose flour	400	cups	178.0	0.0	39.6	1.0
water	200	ounces	0.0	0.0	0.0	0.0
yeast	3	teaspoon	33.3	3.6756	4.2984	0.162
salt	16	teaspoons	-	-	-	-
egg	1	tsp	7.2394	0.0365	0.6358	0.4814

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

Cooking in progress....

French Baguette With Poolish