Pre-Soak the Granary for approx. 30 minutes with lukewarm granary soak water
Mix all ingredients in to a smooth and well developed dough
Dough temperature: Approx. 27ºC
Scale: Approx. 1600 grams (30 pieces)
Bowl proof: Approx. 15-20 minutes
Final proof: Approx. 65-80 minutes
Baking: approx. 18-20 minutes at 230ºC with steam.
Divide and round up Decorate with Sonvlokken or Songraanmix and place the dough pieces on baking sheets