4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.278 kg
Water 0.153 l
Table salt 5.556 g
Flour enhancer 2.778 g
Yeast 8.333 g
Sourdough 0.056 kg

Kneading time: 13´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet): 10´
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 1h 30´
Cooking time: 25´/ 30´
Temperature of the oven: 205 ºC


  • Knead all the ingredients until the texture of the dough gets semi-elastic.
  • Make balls of about 80 g.
  • Leave to stand.
  • Make tight loaves of about 15 cm.
  • Ferment to 30 ºC and with 70 % of humidity.
  • The volume after fermentation should be three times the initial volume.
  • Make one or two cuts on each loaf.
  • Steam bake.
Nutritional information (1 portion)
Fiber 3.87 g
Saturates 0.18 g
Monounsaturated fatty acids 0.13 g
Polyunsaturated fatty acids 0.53 g
Cholesterol 0.0 mg
Calcium 15.87 mg
Iron 1.23 mg
Zinc 0.85 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 48.25 ug
Salt (Sodium) 469.53 mg
Sugars 0.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.