Mix all ingredients slowly in a period of 8 minutes, after that knead it to a smooth and well developed dough. After kneading directly mix the filling in
Dough temperature: approx. 27ºC.
Scale: Dough pieces approx. 500 gram and pointed model
Dough proof: Approx. 35 minutes
Mould as a short loaft. Place the dough pieces into wooden baking tin
Final proof: Approx. 60 minutes
Incise once in lenghth
Baking: Approx. 35 minutes at 200ºC. with steam