Sandwich or food bread

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  • recipe image cover





Preparation time: Approx. 5 minutes

Raise: Min. 6/8 hours – max. 72 hours

Baking time: Approx. 20 minutes at 220 degrees

If you want to bake a bread, cut a larger hole of approx. 10 cm and squeeze the dough out into a bread tin lined with baking paper. Bake approx. 35 minutes w / 180 degrees.

Enjoy! :) 


4.5 dl water
15 g yeast
1/2 dl canola oil
1 large tbsp salt
200 g durum flour
400 g tipo 00 (wheat flour can also be used)
Basil pesto for topping
Click on the ingredients you have, then you will know what you need


Open the bakingbag - fold the edge of the bag and place it on the table like a sock
Pour water and yeast into the bag and make sure the yeast dissolves
Add oil, salt and durum flour to the bag and make sure it spreads
Pour Tipo 00 flour into the bag
Pinch the bag together in the shaft - lift - knead with the tip / "toe" inside the bag until all the flour has spread - min. 1 minute. There must be no dry spots with flour. The dough should be even and smooth
Release the binder by the dotted line at the front of the "sock" - tie the binder - not too tight - the dough should be able to breathe
Place dough in refrigerator for long-term rise until you are going to bake - min. 6/8 hours max. 72 hours
Remove dough from refrigerator
Cut a hole in the tip / "toe" - approx. 5 cm for buns
Gently squeeze the dough out of the bag. Cut dough for each bun. Be careful not to cut in the plastic. Be careful not to press the nails / fingers into the bag, as it may break. If the dough is hard to squeeze, cut a slightly larger hole. Use two plates if you do not want the buns to lie close and touch each other.
Top with a small tablespoon of basil pesto on each bowl
The buns may be a little flat for sandwich buns - use if necessary a spoon or your fingers with a little oil on to flatten them out a bit
Bake for 15 - 20 minutes in a 220 degree hot oven - preferably hot air