4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Water 0.167 l
Sourdough 0.056 kg
Table salt 5.0 g
Yeast 5.556 g

Kneading time:  15´

Dough temperature:  25 ºC

First bulk fermentation: 

Second fermentation (dough divided): 15´ (balls) 20´ (batard).

Shaping and third fermentation: 1h

Baking time:  30'

Oven temperature:  200 ºC


  • Divide the dough into portions of 400 g.
  • Roll the portions and let them ferment for 15 minutes.
  • Shape the balls into batards and place them on a wooden board or a well-floured fabric.
  • Let them ferment for 20 minutes or until they increase in volume.
  • Flour your hands and gently press down on the portions on the wooden board.
  • Let them to ferment in a dry environment.
  • Then, score them imitating a cereal ear.
Nutritional information (1 portion)
Fiber 2.58 g
Saturates 0.12 g
Monounsaturated fatty acids 0.09 g
Polyunsaturated fatty acids 0.35 g
Cholesterol 0.0 mg
Calcium 10.64 mg
Iron 0.82 mg
Zinc 0.57 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 32.16 ug
Salt (Sodium) 390.72 mg
Sugars 0.14 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.