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Ingredients
Massa-mãe de centeio
- 200 g água
- 15 g isco (massa-mãe de centeio)
- 150 g farinha de centeio tipo 130
Massa demolhada a quente
- 150 g centeio em grão
- 250 g água
- 1 pitada de sal
Massa principal
- 100 g água fria
- 5 g fermento de padeiro fresco
- 350 g farinha tipo 65
- 10 g malte em pó p/ panificação
- 2 c. chá de sal
- 2 c. chá de mistura de ervas aromáticas secas p/ pão
- Nutrition
- per 1000 g
- Calories
- 9817.9 kJ / 2346.5 kcal
- Protein
- 77 g
- Carbohydrates
- 489.5 g
- Fat
- 11.7 g
- Saturated fat
- 1.6 g
- Fiber
- 51 g
- Sodium
- 4851.5 mg
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