4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.125 kg
Yeast 5.0 g
Water 0.08 l
Strong flour 0.125 kg
Sourdough 0.05 kg
Olive oil 0.05 l
Table salt 0.003 g
Sugar 0.063 kg
Eggs 0.75 ud
Yeast 0.015 g

Kneading time: 20'/ 26'

Temperature of the dough: 26 ºC

1st fermentation (the dough is not divided yet): 20'.

2nd fermentation (the dough divided): 

3rd fermentation (the piece is finished): 2 h

Cooking time: 20'.

Temperature of the oven: 180 ºC


  • Kneading has two phases:
    • Firstly half of the flour is kneaded with all the water and part of the yeast using a sponge
    • Secondly once the sponge has fermented for 2 hours to 24 hours, it is kneaded with the rest of the ingredients.
  • The kneading must be intense, as it is a very strong flour.
  • Sometimes the time used for kneading can be doubled that of ordinary bread.
  • Once the dough has fermented, divide the pieces into the desired size and bowl.
  • Place the pieces tightly in sheets and ferment at 30 ºC and 75% humidity.
  • Once the pieces have fermented, brush them with egg and decorate them.
  • Bake without steam.
Nutritional information (1 portion)
Fiber 3.34 g
Saturates 1.73 g
Monounsaturated fatty acids 8.37 g
Polyunsaturated fatty acids 1.42 g
Cholesterol 34.5 mg
Calcium 19.21 mg
Iron 1.24 mg
Zinc 0.87 mg
Vitamin A 37.05 ug
Vitamin C 0.0 g
Folic acid 40.08 ug
Salt (Sodium) 46.48 mg
Sugars 12.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.