4 h
Suitable for vegans
Additional culinary preparation: Bakery
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Agua 0.375 l
Txakoli 0.375 l
Sourdough 0.313 kg
Sal 27.5 g
Levadura 8.75 g
Txakoli 0.075 l

Kneading time: 17´
Dough temperature: 23 ºC
First bulk fermentation: 1 hour and 30 minutes
Second dough fermentation (dough divided): 30´
Shaping and third fermenting: 1h 
Baking time: 45´
Oven temperature: 230 ºC


  • Mix the different types of flour, water and wine in the stand mixer at a low speed. Knead for 5 minutes. 
  • Autolyse for 1 hour.
  • Add in the levain and mix for 1 minute at a low speed.
  • Knead for another 10 minutes at medium speed. Add in the salt and yeast a minute later.
  • Incorporate the second amout of wine to the dough.
  • Bulk ferment for 1 hour and 30 minutes.
  • Divide the dough into 550 g. portions and shape them into balls.
  • Let them rest for 30 minutes.
  • Shape the portions into loaves.
  • Let them ferment for 1 hour and 30 minutes.
  • Bake them at 230 ºC for about 30-40 minutes.
Nutritional information (1 portion)
Fiber 15.61 g
Saturates 0.55 g
Monounsaturated fatty acids 0.43 g
Polyunsaturated fatty acids 1.74 g
Cholesterol 0.0 mg
Calcium 61.35 mg
Iron 4.78 mg
Zinc 3.47 mg
Vitamin A 0.0 ug
Vitamin C 0.09 g
Folic acid 114.31 ug
Salt (Sodium) 2140.25 mg
Sugars 0.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.