4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Sourdough 0.5 kg
Table salt 50.0 g
Flour enhancer 25.0 g
Yeast 50.0 g

Kneading time: 12’

Temperature of the dough: 25 ºC

1ª Fermentation of the dough without dividing: 30’

2ª Fermentation of a piece of the divided dough: 10’

3ª Fermentation of a formed piece: 1h 30’

Baking time: 50’

Temperature of the oven: 185 ºC


  • Knead all the ingredients together until you get a dough of medium elasticity.
  • Let it ferment letting air in for 30 minutes.
  • Once the dough has been fermented, let the air out and cut into pieces of about 450 g.
  • Let it rest for 10’ and form loaves with a point at the end and flour them.
  • 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.
  • Cut the pieces with a longitudinal cut parallel to where the dough joins.
  • Steam bake.
Nutritional information (1 portion)
Fiber 33.43 g
Saturates 1.54 g
Monounsaturated fatty acids 1.18 g
Polyunsaturated fatty acids 4.69 g
Cholesterol 0.0 mg
Calcium 141.28 mg
Iron 10.71 mg
Zinc 7.51 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 355.48 ug
Salt (Sodium) 4215.8 mg
Sugars 1.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.