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 0.25 kg
Fermented dough 0.05 kg
Water 0.133 l
Table salt 5.0 g
Flour enhancer 3.333 g
Yeast 8.333 g
Sugar 0.005 kg
Sterilised milk 0.008 l
Margarine 0.003 kg
Plain flour 0.05 kg
Water 0.028 l
Sourdough 0.01 kg
Table salt 1.0 g
Flour enhancer 0.5 g
Yeast 1.5 g

Kneading time: 13'

Dough temperature: 25 ºC

1st Fermentation of the dough without dividing:  

2nd Fermentation per piece of the divided dough: 10´

3rd Fermentation of a formed piece: 1h 15´

Cooking time: 15´

Oven temperature: 230 ºC


  • Knead all the ingredients until you obtain a thin and elastic dough.
  • Divide into 90 g pieces and form balls.
  • Let stand and then form into a loaf-like shape without sharp ends.
  • Place on plates and ferment in the refrigerator at 30 ºC and 75 % moisture.
  • The volume should be approximately twice the initial size.
  • Once fermented, you can brush with beaten egg if you desire.
  • Bake with little steam.
Nutritional information (1 portion)
Fiber 2.87 g
Saturates 0.3 g
Monounsaturated fatty acids 0.25 g
Polyunsaturated fatty acids 0.62 g
Cholesterol 1.0 mg
Calcium 13.26 mg
Iron 0.91 mg
Zinc 0.61 mg
Vitamin A 5.92 ug
Vitamin C 0.03 g
Folic acid 46.01 ug
Salt (Sodium) 483.35 mg
Sugars 1.28 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.