2 h 45 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Patissiere flour 0.227 kg
Water 0.136 l
Sourdough 0.045 kg
Sugar 0.009 kg
Flour enhancer 2.273 g
Yeast 9.091 g
Table salt 4.545 g
Skimmed powdered milk 5.682 g

Kneading time: 17´
Temperature of the dough: 26 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 1 h 30´
Cooking time: 40´/ 45´
Temperature of the oven: 200 ºC


  • The kneading will be proportional to the speed of the kneading machine. It will take 3 or 4 minutes more than with regular bread.
  • Divide the dough depending on the size of the mould. Make ball shapes.
  • Leave to stand.
  • Make loaves as tight as possible but without crumbling the dough.
  • The loaf will the as long as the mould.
  • Ferment in the moulds and cover at 30 ºC and with 75 % of humidity.
  • The dough will reach the optimum fermentation volume when the mould is ¾ filled.
  • Cook covered (with the mould lid) and with a little steam.
  • When finished cooking, quickly take the loaves out of the mould. Allow to cool to prevent from getting damp. (Inside the mould, the bread would not breathe).
Nutritional information (1 portion)
Fiber 2.37 g
Saturates 0.58 g
Monounsaturated fatty acids 1.06 g
Polyunsaturated fatty acids 2.48 g
Cholesterol 0.22 mg
Calcium 22.65 mg
Iron 0.75 mg
Zinc 0.54 mg
Vitamin A 2.67 ug
Vitamin C 0.07 g
Folic acid 40.87 ug
Salt (Sodium) 371.02 mg
Sugars 2.55 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.