Knead all ingredients into a smooth and well developed dough
Dough temperature: approx. 26°C
Scale: Dough pieces approx. 920 grams and rounding
Dough proof: Approx. 40 minutes
Mould as a long loaf and place the dough pieces into baking tins
Final proof: Approx. 70 minutes
Baking: approx. 35 minutes at 235°C with steam
Incise before baking as desired