4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Allergens:
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Water 0.056 l
Yeast 5.556 g
Rye flour 0.028 kg
Water 0.125 l
Table salt 5.556 g
Flour enhancer 2.778 g
Elaboration
  • Kneading time: 5'
  • Temperature of the dough: 18 ºC
  • 1st Fermentation of the dough without dividing:  2 h/24 h

Kneading time: 13´

Dough temperature: 25 ºC

First bulk fermentation: 30´ 

Second fermentation (dough divided):  

Shaping and third fermentation: 1h 30´

Baking time: 40´/60´

Oven temperature: 200 ºC

ELABORATION

  • Firstly make a levain.
  • The levain will be ready to use once it doubles its original volume.
  • Mix the levain with the rest of the ingredients until they are all combined.
  • Let the dough ferment. The duration of this fermenting phase will depend on the temperature of the room and the temperature of the dough.
  • Divide the dough into portions of 500-1000 g. Shape into balls.
  • Place the balls into Banneton baskets or into a bowl covered with a well-floured fabric.
  • Again, let the dough balls ferment at room temperature.
  • Before baking, turn the baskets over a baking peel and place the dough balls in the oven. Bake with almost no steam.
  • After 15 minutes, open the oven valve.
Nutritional information (1 portion)
Fiber 4.36 g
Saturates 0.18 g
Monounsaturated fatty acids 0.14 g
Polyunsaturated fatty acids 0.54 g
Cholesterol 0.0 mg
Calcium 16.36 mg
Iron 1.27 mg
Zinc 0.96 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 42.16 ug
Salt (Sodium) 468.42 mg
Sugars 0.14 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.