Vallemaggia Sauerteigbrot

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Prep. 5min

Total 33 h

650 g

Ingredients

Herstellung des Sauerteigs

Anstellgut (Sauerteig Starter)
50 g
Ruchmehl
50 g
Wasser
50 g

Vallemaggia Brotteig

Wasser
300 g
Trockenhefe (optional)
3 Prisen
Ruchmehl
310 g
Roggenmehl (Typ 610)
100 g
Salz
10 g

Formen & Kalte Gare

Ruchmehl zum Bestäuben

Difficulty

advanced

Nutrition per 100 g

Sodium 605 mg

Protein 7 g

Calories 1041 kJ / 249 kcal

Fat 1 g

Fibre 9 g

Saturated Fat 0.3 g

Carbohydrates 55 g

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Backen mit Sauerteig 8 Recipes
Switzerland

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