4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.278 kg
Sterilised milk 0.139 l
Sourdough 0.056 kg
Flour enhancer 2.778 g
Yeast 8.333 g
Creamed margarine 0.006 kg
Eggs 0.278 ud
Table salt 5.0 g

Kneading time: 13´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 1 h
Cooking time: 17´
Temperature of the oven: 230 ºC


  • Knead everything together until the dough is fine and elastic.
  • Make balls of any size desired.
  • Make baguette style loaves, ball shaped pieces, or mini brioche style pieces.
  • Ferment with humidity.
  • The volume should not be too high.
  • Paint a line in the middle of the bread with a beaten egg.
  • Cut with a blade just in the middle of the beaten egg line.
  • Steam bake.
Nutritional information (1 portion)
Fiber 3.87 g
Saturates 1.06 g
Monounsaturated fatty acids 0.77 g
Polyunsaturated fatty acids 1.03 g
Cholesterol 17.93 mg
Calcium 51.44 mg
Iron 1.33 mg
Zinc 0.98 mg
Vitamin A 16.04 ug
Vitamin C 0.5 g
Folic acid 51.3 ug
Salt (Sodium) 467.92 mg
Sugars 1.59 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.