Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 450 grams and rounding
Dough proof: Approx. 15 minutes
Final proof: Approx. 70 minutes
Baking: Approx. 30 minutes at 230ºC
Mould it as a round loaf. Place the dough pieces into wooden baking tins with paper inlay
Just before baking incise like a football