Panificando with Giorilli: walnut bread

ingredienti

persone

7

Farina di segale

100 grams

Acqua

550 grams

Lievito di birra fresco

25 grams

Malto d'orzo

10 grams

Burro

40 grams

Noci sgusciate

400 grams

Farina di frumento tipo 00

900 grams

Sale

25 grams

Panificando with Giorilli: walnut bread

Panificando with Giorilli: walnut bread

pronta in

10 minuti

difficoltà

categoria

starters
da Italia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegetariano con glutine con lattosio con noci

Foto Ricetta Panificando with Giorilli: walnut bread

Flipping the bible of skilled baker Giorilli the teacher, I did not know what to choose: a delicious viennoiserie or a traditional crusty bread? Then his eye fell on a simple bread, fragrant, that tastes good things, and enticed by the attractive contrast between the soft crumb and crunchy walnuts.

Foto preparazione Panificando with Giorilli: walnut bread

step 1

Knead all ingredients, except the salt you add in mid processing and nuts that will be built at the end of mixing. He works for a few minutes until you have a smooth and homogeneous.
Foto preparazione Panificando with Giorilli: walnut bread

step 2

Let stand 20 minutes, then divide into pieces of desired weight, shape into loaves or into balls of about 140 grams, as I did.
Foto preparazione Panificando with Giorilli: walnut bread

step 3

Put in the chosen shapes and left to rise to 27 ° C until it reaches the edge of the mold for me about 1h and 30. Bake at 220 ° C approximately.
Foto preparazione Panificando with Giorilli: walnut bread

step 4

A secret, unless you have an oven with a specific program for baking, is to place a saucepan with acclimatize the bottom of the oven.
Foto preparazione Panificando with Giorilli: walnut bread

step 5

This way you keep the right humidity, which helps baking bread.
Foto preparazione Panificando with Giorilli: walnut bread

step 6

Council: The cooking time varies according to size.

fabbisogno giornaliero (per persona)

Main +

Calories 909.93 kcal n.d.

Fat 44.82 g n.d.

Carbohydrates 112.55 g n.d.

Protein 27.57 g n.d.

Fibers 19.57 g n.d.

Water 99.58 g n.d.

Ashes 7.04 g n.d.

Sugars 3.23 g n.d.

Starch 74.31 g n.d.

Minerals +

Calcium 108.41 mg n.d.

Sodium 1433.22 mg n.d.

Phosphorus 702.22 mg n.d.

Potassium 795.26 mg n.d.

Iron 6.78 mg n.d.

Magnesium 277.8 mg n.d.

Zinc 5.8 mg n.d.

Copper 1.51 mg n.d.

Manganese 7.53 mg n.d.

Selenium 84.67 mcg n.d.

Fluorine 56.17 mcg n.d.

Vitamins +

A 38.34 mcg n.d.

B1 0.94 mg n.d.

B2 0.37 mg n.d.

B3 7.72 mg n.d.

B5 1.36 mg n.d.

B6 0.9 mg n.d.

B9 0.0 mcg n.d.

B12 0.01 mcg n.d.

C 0.74 mg n.d.

E 1.64 mg n.d.

B12 added 0.0 mcg n.d.

D 0.09 mcg n.d.

K 5.22 mcg n.d.

Lipids +

Monounsaturated 6.73 g n.d.

Polyunsaturated 28.72 g n.d.

Saturated 7.03 g n.d.

Cholesterol 12.29 mg n.d.

Amino acids +

Phenylalanine 1.36 g n.d.

Isoleucine 0.99 g n.d.

Histidine 0.71 g n.d.

Leucine 1.94 g n.d.

Lysine 0.75 g n.d.

Methionine 0.47 g n.d.

Tyrosine 0.63 g n.d.

Threonine 0.89 g n.d.

Tryptophan 0.34 g n.d.

Valine 1.22 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio