Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Dividing: Dough pieces approx. 600 grams and rounding
Dough proof: Approx. 15 minutes
Mould as a short loaf Place the dough pieces on baking sheets
Final proof: Approx. 60 minutes
Baking: approx. 40-50 minutes at 260ºC with steam.
Just for baking incise as desired