Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale: approx. 1800 grams (30 pieces)
Dough proof: Approx. 15 minutes
After dividing and rounding, make the dough pieces wet and press in seeds and kernels as desired. Place the dough pieces on a baking tray in the form of a Marguerite
Final proof: Approx. 60 minutes
Baking: approx. 30 minutes at 230ºC with steam