27 h 18 min
Suitable for vegans
Type of dish: Bread and pastries
Cuisine type: Vegan cuisine
Seasonal period: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Fine wholemeal flour 0.278 kg
Agua 0.208 l
Flour enhancer 2.778 g
Sal 5.0 g
Levadura 5.556 g
Sourdough 0.028 kg

Kneading time: 15´
Dough temperature: 24 ºC
First bulk fermentation: 10´
Second dough fermentation (dough divided): 10'
Shaping and third fermenting: 1h30' 
Baking time: 30´
Oven temperature: 195 ºC


  • Knead all the ingredients together until you get a smooth and elastic dough.
  • Divide the dough into portions of your desired weight and roll.
  • Shape them into buns or batards depending on the weight of each portion.
  • Place the portions on a baking tray.
  • Let them ferment in the fridge at 28 ºC and a humid environment (75 %).
  • Score the portions.
  • Bake them with steam.
  • Open the valve after the first 15 minutes.
Nutritional information (1 portion)
Fiber 5.5 g
Saturates 0.2 g
Monounsaturated fatty acids 0.15 g
Polyunsaturated fatty acids 0.6 g
Cholesterol 0.0 mg
Calcium 22.03 mg
Iron 2.1 mg
Zinc 1.13 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 48.16 ug
Salt (Sodium) 390.72 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.