Mix all ingredients into smooth and a well developed dough.
Dough temperature: approx. 27ºC
Scale: approx. 1650 gram (30 pieces)
Dough proof: Approx. 10 minutes
Divide and round up. Place the dough pieces on baking sheets
Final proof: Approx. 80 minutes
Divide and round up. Place the dough pieces on baking sheets
Just before baking incise as desired
Baking: Approx. 18 minutes at 230ºC with steam