24 h 10 min
Suitable for vegans
Cuisine type: Vegan cuisine
Additional culinary preparation: Bakery
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units

Kneading time: 8'
Dough temperature: 12 ºC
1st Fermentation one unit: 24 h
2nd Fermentation dough portions:
3rd Fermentation formed dough: 
Cooking time: 
Oven temperature:        


  • Knead until you get a uniformed dough.
  • Weigh the dough portions that you will be adding in each kneading.
  • Leave to ferment until it gets a pleasant aroma, doubles its volume and its surface is smooth.


The sourdough should add to the bread: Taste, smell, preservation, crust, prevents the relaxation of the dough during fermentation. It also acts as a preventive against the bread going stale.


Nutritional information (1 portion)
Fiber 6.8 g
Saturates 0.32 g
Monounsaturated fatty acids 0.26 g
Polyunsaturated fatty acids 1.02 g
Cholesterol 0.0 mg
Calcium 30.0 mg
Iron 2.2 mg
Zinc 1.6 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 44.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.