75 min
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 0.125 l
Table salt 5.556 g
Yeast 5.556 g
Sourdough 0.056 kg

Kneading time: 3´/ 5´
Temperature of the dough: 23 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided):
3rd fermentation (the piece is finished): 45´
Cooking time: 24´
Temperature of the oven: 220 ºC


  • Once finished kneading, refine the dough for 3 to 5 minutes.
  • Divide into pieces of about 80 to 100 g.
  • Let stand for 5 minutes so the dough relaxes.
  • Make rolling pin shaped loaves with a machine or round loaves by hand.
  • The fermentation should not be long (the final volume of the dough should not be too big).
  • Ferment the pieces in a chamber at 30 ºC, with a humidity of 75 %.
  • Bake with steam.
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 10.67 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) 433.89 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.