4 h
Vegan Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Patissiere flour 0.833 kg
Water 0.75 l
Flour enhancer 8.333 g
Dough 0.167 kg
Table salt 18.333 g
Yeast 12.5 g
Elaboration

Kneading time: 16´
Temperature of the dough: 24 ºC
1st fermentation (the dough is not divided yet): 1h 30´/20 h in the chamber
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 10´
Cooking time: 40´
Temperature of the oven: 230 ºC

RECIPE

  • Knead everything until the dough is soft and elastic.
  • Leave the dough in a wooden trough (previously covered in flour) for 1h and 30´ o for 20 hours in a chamber until it doubles its volume.
  • Leave to stand for 10´ on a table covered with flour. Cut the dough into strips of approximately 400 grams, avoiding to remove the gas from the dough.
  • Leave to stand for 10´.
  • Steam bake.
Nutritional information (1 portion)
Fiber 6.37 g
Saturates 0.46 g
Monounsaturated fatty acids 0.49 g
Polyunsaturated fatty acids 0.98 g
Cholesterol 0.0 mg
Calcium 41.52 mg
Iron 3.24 mg
Zinc 1.41 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 76.04 ug
Salt (Sodium) 1429.5 mg
Sugars 0.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.