4 h
Vegan Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Allergens:
Gluten
Gluten
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Water 0.406 l
Sourdough 0.125 kg
Table salt 12.5 g
Yeast 8.75 g
Elaboration

Kneading time: 13´

Dough temperature:  23 ºC

First bulk fermentation: 1h 

Second fermentation (dough divided): 30'

Shaping and third fermentation: 1h

Baking time: 45'

Oven temperature: 210 ºC

ELABORATION

  • Soak the Choricero peppers in water overnight.
  • Mix the different types of flour and water in the stand mixer. Knead for 5 minutes. 
  • Autolyse the dough for 30 minutes.
  • Add in the levain and mix for 1 minute at low speed.
  • Knead for another 7 minutes at medium speed. Add in the salt and yeast a minute later.
  • Lastly, add in the sliced pulp of the peppers.
  • Bulk ferment for 1 hour and 30 minutes.
  • Divide the dough into 550 g. portions and shape them into a ball.
  • Let them rest for 30 minutes.
  • Shape the dough into Batards.
  • Let them ferment for another hour.
  • Bake them at 210 ºC for about 30-40 minutes.
Nutritional information (1 portion)
Fiber 8.51 g
Saturates 0.42 g
Monounsaturated fatty acids 0.38 g
Polyunsaturated fatty acids 1.24 g
Cholesterol 0.0 mg
Calcium 35.65 mg
Iron 2.86 mg
Zinc 2.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 72.93 ug
Salt (Sodium) 1054.33 mg
Sugars 0.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.