Directions:
- Make a sponge with the first three ingredients; cover and ferment at least 15 minutes Add 1 c water, 5 c flour (gradually) while mixing.
- Mix about 10 minutes, adding salt in last minute.
- Round, cover, proof until dough doubles in size.
- Punch, scale dough into 14 oz.
- Pieces.
- Roll by hand into 1 dia.
- Tubes with tapered ends.
- Place on floured pan (preferrably baguette pan, otherwise cookie sheet) with seam down Lightly coat with pan spray and cover with plastic wrap, proof until doubled in thickness Remove plastic, slash 1/2 deep with five overlapping diagonal slashes Bake at 425* (convection) or 450* (conventional), spraying walls of oven every two minutes for first 10 minutes, until crust is a deep golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 816.79 Kcal (3420 kJ) | ||
| Calories from fat | 40.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 7% | |
|---|---|---|---|
| Sodium | 1961.46mg | 82% | |
| Potassium | 371.82mg | 8% | |
| Total Carbs | 163.93g | 55% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 4.95g | 20% | |
| Protein | 28.42g | 57% | |
| Iron | 9.2mg | 51% | |
| Calcium | 54mg | 5% | |
| Amount Per 100 g | |||
| Calories | 213.63 Kcal (894 kJ) | ||
| Calories from fat | 10.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 7% | |
|---|---|---|---|
| Sodium | 513.02mg | 82% | |
| Potassium | 97.25mg | 8% | |
| Total Carbs | 42.88g | 55% | |
| Sugars | 0.04g | 1% | |
| Dietary Fiber | 1.29g | 20% | |
| Protein | 7.43g | 57% | |
| Iron | 2.4mg | 51% | |
| Calcium | 14.1mg | 5% | |
* 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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