Directions:
- Preheat oven 350ºF.
- Knead all ingredients 10 minutes, adding more flour as needed to achieve a tacky dough (I add around 1/4 cup more).
- Place in floured table, shape into a smooth ball. Bulk ferment for 1 hour (45 minutes for me).
- Divide into 3, make into a fat log, rest 30 minutes (I rested 15 minutes).
- Roll into breadcrumbs, rest 35 minutes (mine rested 5 minutes).
- Cut about 2 inches, reroll in crumbs. Proof 25 minutes.
- Bake 15-20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.27 Kcal (868 kJ) | ||
| Calories from fat | 35.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 6% | |
|---|---|---|---|
| Cholesterol | 14.16mg | 5% | |
| Sodium | 302.5mg | 13% | |
| Potassium | 118.47mg | 3% | |
| Total Carbs | 36.24g | 12% | |
| Sugars | 5.41g | 22% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 6.6g | 13% | |
| Iron | 1.8mg | 10% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 256.5 Kcal (1074 kJ) | ||
| Calories from fat | 43.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 6% | |
|---|---|---|---|
| Cholesterol | 17.52mg | 5% | |
| Sodium | 374.35mg | 13% | |
| Potassium | 146.61mg | 3% | |
| Total Carbs | 44.85g | 12% | |
| Sugars | 6.69g | 22% | |
| Dietary Fiber | 1.16g | 4% | |
| Protein | 8.17g | 13% | |
| Iron | 2.2mg | 10% | |
| Calcium | 50.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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