Baguettes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,037 cal. | (49 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 186 g | (124 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 465 μg | (155 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 27.2 μg | (60 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 696 mg | (17 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- ½ cube fresh Yeast about 21 grams (approximately 1 ounce)
- 450 grams Pastry flour
- 1 tsp salt
- 50 grams Shredded wheat
- 3 Tbsps olive oil
- Pastry flour (for the work surface)
Preparation steps
Dissolve the yeast in 250 ml (approximately 1 cup) lukewarm water. Mix the flour with the salt and wheat in a bowl and make a well in the middle. Pour in the yeast water and oil. Use the dough hook of the electric hand mixer to work everything into a smooth dough. Knead on a floured surface for about 10 minutes vigorously and put back in the bowl. Use a little more flour or water if necessary. Cover and let rest for about 1 hour in a warm place.
Knead the dough again, cut into two or three equal portions and shape into baguettes. Place on a parchment-lined baking sheet and prick with a knife several times. Let rest again, covered, for about 15 minutes.
Preheat the oven to 200°C (approximately 400°F).
Sprinkle the baguettes with water and bake about 35 minutes until golden brown. Remove from the pan and allow to cool.
