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 0.175 l
Flour enhancer 2.5 g
Table salt 5.0 g
Yeast 7.5 g
Sourdough 0.05 kg
Olive oil 0.013 l
Elaboration

Kneading time: 13'
Temperature of the dough: 25 ºC
1st Fermentation of the dough without dividing: 10'
2nd Fermentation of a piece of the divided dough: 15'
3rd Fermentation of a formed piece: 1h 30'
Baking time:45'
Temperature of the oven: 190 ºC

METHOD

  • Knead all the ingredients until you get a dough with a semi-elastic texture.
  • Along with the yeast add a little oil.
  • Let it rest as a whole, then divide it and knead the pieces and let rest again. 
  • Form loaves of 550 g.
  • Ferment at 30ºC and 75% humidity.
  • They should double in size. 
  • Cut the pieces with a cross cut. 
  • Bake them with steam at 190 ºC.
Nutritional information (1 portion)
Fiber 3.87 g
Saturates 0.53 g
Monounsaturated fatty acids 2.18 g
Polyunsaturated fatty acids 0.76 g
Cholesterol 0.01 mg
Calcium 14.89 mg
Iron 1.37 mg
Zinc 0.93 mg
Vitamin A 5.0 ug
Vitamin C 0.0 g
Folic acid 39.02 ug
Salt (Sodium) 424.58 mg
Sugars 0.18 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.