2 h 18 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.114 kg
Plain flour 0.114 kg
Sourdough 0.045 kg
Water 0.136 l
Table salt 4.545 g
Yeast 6.818 g
Butter 0.023 kg
Eggs 0.455 ud

Kneading time: 13´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 1 h 15´
Cooking time: 40´
Temperature of the oven: 170 ºC


  • Knead everything together, except for the butter (add it halfway through kneading), until the dough is fine and elastic.
  • Make 400 g balls.
  • Leave to stand.
  • With the dough uncovered make wide pointy loaves. Place on baking trays.
  • Wash the loaves with egg and ferment.
  • Halfway through fermentation, cut with a blade from 8 to 10 long diagonal cuts.
  • Once fermented, bake with a little steam on a low temperature.
  • The last 20 minutes of baking, open the oven door.
Nutritional information (1 portion)
Fiber 2.24 g
Saturates 2.31 g
Monounsaturated fatty acids 1.26 g
Polyunsaturated fatty acids 0.48 g
Cholesterol 31.33 mg
Calcium 12.34 mg
Iron 0.82 mg
Zinc 0.55 mg
Vitamin A 47.97 ug
Vitamin C 0.0 g
Folic acid 36.19 ug
Salt (Sodium) 364.14 mg
Sugars 0.17 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.