Mix all ingredients, with approx. 60% of the water, into a fairly stiff dough After that gradually add the remaining water and finalize the kneading
Dough temperature: approx. 26ºC
Bulk proof: Approx. 90 minutes in a container
Scale: Approx. 1800 grams (30 pieces)
Divide but do not round up Place the dough pieces on baking sheets
Freeze it immediately
With the brake prover: Place the dough a day before baking in the brake prover and use the rolls programme indicated on the cabinet With the zero degrees fridge: Place the dough the day before baking in the zero degrees fridge and warm the dough gradually, be cautious with dehydration