6 Serves
133 Mins
In a large mixing bowl, combine the strong white bread flour, salt, and active dry yeast. Gradually add warm water while mixing until a shaggy dough forms.
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FrenchVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
225 µg / 400 µgCalcium
59 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
115 mg / 1,250 mgPotassium
284 mg / 4,700 mgSodium
457 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly for 10 minutes until the dough is smooth and elastic.
Place the dough back into the bowl, cover with a kitchen towel, and let it rise in a warm place for 60 minutes or until doubled in size.
Divide the dough into portions and shape them into the characteristic diamond or oval Samoon shape. Place on a baking sheet and let proof for 30 minutes.
Preheat your oven to 230°C and bake the shaped dough for 25-30 minutes until golden brown and hollow-sounding when tapped.
7
g18
g12
g
