4 h
Suitable for vegans
Additional culinary preparation: Bakery
Cuisine type: Vegan cuisine
Allergens:
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Water 0.155 l
Sourdough 0.048 kg
Table salt 3.571 g
Yeast 3.571 g
Sun dried tomato 59.524 g
Flour enhancer 2.381 g
Elaboration

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

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 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 3.95 g
Saturates 0.38 g
Monounsaturated fatty acids 0.2 g
Polyunsaturated fatty acids 0.61 g
Cholesterol 0.0 mg
Calcium 26.62 mg
Iron 2.18 mg
Zinc 1.0 mg
Vitamin A 0.0 ug
Vitamin C 4.67 g
Folic acid 28.53 ug
Salt (Sodium) 387.81 mg
Sugars 1.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.