Mix all ingredients into a smooth and well developed dough. Mix Sugar Nibs with Cinnamon. After kneading mix directly filling in
Dough temperature: approx. 27ºC.
Scale: Dough pieces approx. 300 grams and pointed model
Dough proof: Approx. 10 minutes
Mould as a short loaf. Place the dough pieces into aluminum baking tins. Place the baking tins on with baking paper covered baking sheets
Final proof: Approx. 45 minutes
Baking: approx. 25-30 minutes at 210ºC