Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Bulk proof: Approx. 30 minutes
Scale: Dough pieces approx. 895 grams and rounding
Dough proof: Approx. 30 minutes
Final proof: Approx. 50 minutes After 40 minutes transfer the dough pieces, with the lock facing downwards, on a with rice flour prepared inserter or baking sheets Incise in length, the knife should be held obliquely to allow the incision to appear just below the skin of the dough
Baking: approx. 35 minutes at 240°C with steam
Mould as a long loaf Place the dough pieces between doilies with the closure upwards
