Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Scale: approx. 1650 grams (30 pieces)
Dough proof: Approx. 15-20 minutes
Divide and round up Decorate with a mixture of mais grids and poppy seeds and place the dough pieces on baking sheets
Final proof: Approx. 60 minutes
Baking: approx. 20 minutes at 230ºC with a bit steam