Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC.
Scale: approx. 1650 gram (30 pieces)
Dough proof: Approx. 15 minutes
Divide and round up. Place the dough pieces on baking sheets
Final proof: Approx. 65 minutes
Baking: approx. 16 minutes at 230ºC with steam