Plant-Based Nutty Sourdough Sandwich

Ingredients

Working Method

Dough
  • MIXING (SPIRAL): 5 mins on low speed and another 7 mins on fast speed. Then add butter after 3 minutes, mix on fast speed until gluten is formed.
  • DOUGH TEMP: 26 -28C°C
  • BULK FERMENTATION: 30 mins
  • SCALE & ROUND UP: 300g
  • FINAL FERMENTATION: 45 mins to 1 hr.
  • BAKE for 18-23 mins at 180°C

Filling
  • Mix all the ingredients until in forms into a dough.
  • Soak into a bowl of water for 30 mins.
  • Remove from the water and squeeze to remove excess water and starch.
  • Let it set for 30 mins.
  • Fry using wine, soy sauce and soya oil. Let it cool.
  • Slice thinly and fry again using the excess wine, soy sauce and oil.
  • Assemble the sandwich with greens, onion, tomato and vegan cheese.

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