4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens:
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.278 kg
Water 0.156 l
Sourdough 0.056 kg
Table salt 5.556 g
Yeast 8.333 g
Flour enhancer 2.778 g
Elaboration

Kneading time: 13´.

Temperature of the dough: 25 ºC.

1ª Fermentation of the dough without dividing: 5´/10´.

2ª Fermentation of a piece of the divided dough: 1h 30´.

3ª Fermentation of a formed piece: +/- 30´.

Baking time: 25´/30´.

Temperature of the oven: 205 ºC.

METHOD

  • Knead all the ingredients together until you get a tight, soft and yellowish dough.
  • Divide it into pieces of +/- 500 g. and make balls.
  • Let the balls ferment without any moisture but letting air in.
  • Roll the balls with a rolling pin to later make flat loaves without using too much pressure.
  • Place them on clothes or in floured drawers, with the joint facing downwards
  • Ferment without moisture.
  • The volume should be approximately twice the initial size.
  • Place the floured dough on baking sheets, with the part that joins on one side of the loaf.
  • Cut the pieces with a longitudinal cut parallel to where the dough joins.
  • Steam bake them.
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.