48 h
Vegan Suitable for vegans
Additional culinary preparation: Bakery
Allergens
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Yeast 50.0 g
Elaboration

Kneading time: 5'

Temperature of the dough: 18 ºC

1st Fermentation of the dough without dividing:  2 h/24 h

2nd Fermentation per piece of the divided dough:

3rd Fermentation of a formed piece:

Cooking time:

Oven temperature:   

COOKING PROCESS     

  • Knead all the ingredients until they are a smooth dough.
  • Leave the dough to ferment in a cold room sheltered from the air for at least 2 hours. This can be done the day before the final dough is made.
  • If the pre-fermentation dough is solid it is called SPONGE but if it is liquid it is called POOLISH.
Nutritional information (1 portion)
Fiber 7.93 g
Saturates 0.34 g
Monounsaturated fatty acids 0.21 g
Polyunsaturated fatty acids 0.87 g
Cholesterol 0.0 mg
Calcium 25.65 mg
Iron 2.44 mg
Zinc 1.51 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 190.48 ug
Salt (Sodium) 20.0 mg
Sugars 1.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.