4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.167 kg
Sourdough 0.033 kg
Water 0.055 l
Table salt 3.333 g
Yeast 11.0 g
Flour enhancer 1.667 g
Sugar 0.011 kg
Margarine 0.008 kg
Eggs 0.667 ud

Kneading time: 14´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 1 h
Cooking time: 17´
Temperature of the oven: 190 ºC


  • Knead everything together until the dough is fine and elastic.
  • Make 60 g balls.
  • Leave to stand.
  • Make long tight loaves.
  • Make a simple knot with the loaves.
  • Place on trays.
  • Ferment to 30 ºC and with 75 % of humidity.
  • Once fermented, wash with beaten egg and bake with the chimney flue open.
  • Bake with no steam.
Nutritional information (1 portion)
Fiber 2.66 g
Saturates 1.07 g
Monounsaturated fatty acids 1.47 g
Polyunsaturated fatty acids 2.69 g
Cholesterol 32.55 mg
Calcium 14.63 mg
Iron 0.99 mg
Zinc 0.65 mg
Vitamin A 28.49 ug
Vitamin C 0.0 g
Folic acid 51.83 ug
Salt (Sodium) 309.19 mg
Sugars 2.36 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.