4 h
Suitable for vegetarians
Additional culinary preparation: Bakery
Seasonal period: All year
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Water 0.155 l
Sourdough 0.048 kg
Table salt 4.286 g
Yeast 4.762 g
Sun dried tomato 59.524 g
Flour enhancer 2.381 g

Kneading time: 12´

Dough temperature: 23 ºC

First bulk fermentation: 1h 

Second fermentation (dough divided): 30'

Shaping and third fermentation: 1h

Baking time: 45'

Oven temperature:  210 ºC


  • 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 a low speed.
  • Knead for another 7 minutes at medium speed. Add in the salt and yeast a minute later.
  • Add in the sun-dried tomatoes (previously cut into cubes).
  • 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 dough into Batards.
  • Let them ferment for another hour.
  • Bake them at 210 ºC for about 30-40 minutes.
Nutritional information (1 portion)
Fiber 3.04 g
Saturates 0.34 g
Monounsaturated fatty acids 0.17 g
Polyunsaturated fatty acids 0.46 g
Cholesterol 0.0 mg
Calcium 22.43 mg
Iron 1.88 mg
Zinc 0.78 mg
Vitamin A 0.0 ug
Vitamin C 4.67 g
Folic acid 26.0 ug
Salt (Sodium) 414.19 mg
Sugars 1.99 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.