106 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Harina de fuerza 0.238 kg
Sourdough 0.048 kg
Agua 0.079 l
Sal 4.762 g
Levadura 15.714 g
Flour enhancer 2.381 g
Azúcar 0.016 kg
Margarina 0.012 kg
Huevos 0.952 ud

Kneading time: 14´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 1 h
Cooking time: 17´
Temperature of the oven: 190 ºC


  • Knead everything together until the dough is fine and elastic.
  • Make 60 g balls.
  • Leave to stand.
  • Make long tight loaves.
  • Make a simple knot with the loaves.
  • Place on trays.
  • Ferment to 30 ºC and with 75 % of humidity.
  • Once fermented, wash with beaten egg and bake with the chimney flue open.
  • Bake with no steam.
Nutritional information (1 portion)
Fiber 2.83 g
Saturates 1.48 g
Monounsaturated fatty acids 2.07 g
Polyunsaturated fatty acids 3.7 g
Cholesterol 46.51 mg
Calcium 16.59 mg
Iron 1.1 mg
Zinc 0.71 mg
Vitamin A 40.7 ug
Vitamin C 0.0 g
Folic acid 67.76 ug
Salt (Sodium) 412.1 mg
Sugars 3.37 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.