4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Allergens:
Gluten
Gluten
Sulfites
Sulfites
Traces of mustard
Traces of mustard
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.125 kg
Patissiere flour 0.125 kg
Water 0.15 l
Sourdough 0.05 kg
Table salt 4.5 g
Yeast 7.5 g
Elaboration

Kneading time: 13'

Dough temperature: 23 ºC

First bulk fermentation: 1h  

Second fermentation (dough divided): 30'

Shaping and third fermentation: 1h

Baking time: 35`

Oven temperature:  190 ºC

ELABORATION

  • Mix the different types of flour and water in the stand mixer. Knead for 5 minutes.
  • Autolyse the dough for 30 minutes.
  • Add in the levain and mix for 1 minute at low speed.
  • Knead for another 7 minutes at medium speed. Add in the salt and yeast a minute later.
  • Lastly, add the garlic and continue kneading.
  • 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 them into baguettes.
  • Let them ferment for another hour.
  • Bake them at 210 ºC for about 35 minutes.
Nutritional information (1 portion)
Fiber 3.62 g
Saturates 0.16 g
Monounsaturated fatty acids 0.12 g
Polyunsaturated fatty acids 0.48 g
Cholesterol 0.0 mg
Calcium 15.44 mg
Iron 1.2 mg
Zinc 0.81 mg
Vitamin A 0.0 ug
Vitamin C 0.02 g
Folic acid 44.13 ug
Salt (Sodium) 383.73 mg
Sugars 0.29 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.