Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale dough pieces approx. 910 grams and rounding
First proof approx. 40 minutes
Mould as a long loaf Place the dough pieces into baking tins
Final proof approx. 70 minutes
Baking approx. 35-40 minutes at 240ºC