4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Water 0.6 l
Table salt 20.0 g
Flour enhancer 10.0 g
Yeast 20.0 g

Kneading time:  15´

Dough temperature:  25 ºC

First bulk fermentation: 

Second fermentation (dough divided): 15´ (balls) 20´ (batard).

Shaping and third fermentation: 1h

Baking time:  30'

Oven temperature:  200 ºC


  • Divide the dough into portions of 400 g.
  • Roll the portions and let them ferment for 15 minutes.
  • Shape the balls into batards and place them on a wooden board or a well-floured fabric.
  • Let them ferment for 20 minutes or until they increase in volume.
  • Flour your hands and gently press down on the portions on the wooden board.
  • Let them to ferment in a dry environment.
  • Then, score them imitating a cereal ear.
Nutritional information (1 portion)
Fiber 13.37 g
Saturates 0.62 g
Monounsaturated fatty acids 0.47 g
Polyunsaturated fatty acids 1.88 g
Cholesterol 0.0 mg
Calcium 56.51 mg
Iron 4.28 mg
Zinc 3.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 142.19 ug
Salt (Sodium) 1686.32 mg
Sugars 0.49 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.