4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Patissiere flour 0.238 kg
Water 0.214 l
Flour enhancer 2.381 g
Table salt 4.762 g
Yeast 3.571 g
Sourdough 0.048 kg

Kneading time: 16´
Temperature of the dough: 24 ºC
1st fermentation (the dough is not divided yet): 1h 30´/20 h in the chamber
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 10´
Cooking time: 40´
Temperature of the oven: 230 ºC


  • Knead everything until the dough is soft and elastic.
  • Leave the dough in a wooden trough (previously covered in flour) for 1h and 30´ o for 20 hours in a chamber until it doubles its volume.
  • Leave to stand for 10´ on a table covered with flour. Cut the dough into strips of approximately 400 grams, avoiding to remove the gas from the dough.
  • Leave to stand for 10´.
  • Steam bake.
Nutritional information (1 portion)
Fiber 2.15 g
Saturates 0.1 g
Monounsaturated fatty acids 0.08 g
Polyunsaturated fatty acids 0.3 g
Cholesterol 0.0 mg
Calcium 9.07 mg
Iron 0.69 mg
Zinc 0.48 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 23.82 ug
Salt (Sodium) 371.43 mg
Sugars 0.09 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.