4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.167 kg
Sterilised milk 0.083 l
Sourdough 0.033 kg
Flour enhancer 1.667 g
Yeast 5.0 g
Creamed margarine 0.003 kg
Eggs 0.167 ud
Table salt 3.333 g

Kneading time: 13´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 1 h
Cooking time: 17´
Temperature of the oven: 230 ºC


  • Knead everything together until the dough is fine and elastic.
  • Make balls of any size desired.
  • Make baguette style loaves, ball shaped pieces, or mini brioche style pieces.
  • Ferment with humidity.
  • The volume should not be too high.
  • Paint a line in the middle of the bread with a beaten egg.
  • Cut with a blade just in the middle of the beaten egg line.
  • Steam bake.
Nutritional information (1 portion)
Fiber 2.32 g
Saturates 0.63 g
Monounsaturated fatty acids 0.46 g
Polyunsaturated fatty acids 0.62 g
Cholesterol 10.76 mg
Calcium 30.88 mg
Iron 0.8 mg
Zinc 0.59 mg
Vitamin A 9.62 ug
Vitamin C 0.3 g
Folic acid 30.78 ug
Salt (Sodium) 306.65 mg
Sugars 0.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.