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Ingredients
Le levain (jour 1)
- 100 g d'eau, tiède
- 1 g de levure boulangère fraîche (env. 1/20 de cube)
- 100 g de farine mi-blanche
La pâte et la cuisson au four (jour 2)
- 500 g de farine mi-blanche etwas mehr für die Arbeitsfläche und zum Bestreuen
- 300 g d'eau, tiède, et un peu pour badigeonner
-
¼
de cube de levure boulangère fraîche (env. 10 g)
or ½ sachet de levure boulangère sèche (env. 3,5 g) - 15 g de sel
- Nutrition
- per 1 portion
- Calories
- 1192 kJ / 285 kcal
- Protein
- 9 g
- Carbohydrates
- 58 g
- Fat
- 1 g
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