Mixing time approx. 2 minutes slow and 6 minutes fast, till well developed
Dough temperature: approx. 25-27°C
Scale: approx. 460 grams for Loaf and 70 grams for Rolls
Intermediair proof: Approx. 10-15 minutes
Loafs: Mould up rounds and place in a baking tin Rolls: Mould into rounds and place on a baking tray
Final proof: Approx.65-70 minutes
Loafs: Approx. 34 minutes at 240°C Rolls: Approx. 13 minutes at 250°C