Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26°C
Scale: approx. 1600 gram (30 pieces)
Dough proof: Approx. 10 minutes
Only divide and don't round up. Decorate with a mixture of semolina and poppy seeds. Place the dough pieces on baking sheets and slightly flatten them
Final proof: Approx. 60 minutes
Baking: approx. 18 minutes at 230°C with a bit of steam