Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale: Dough pieces approx. 920 grams and rounding
Dough proof: Approx. 45 minutes
Mould as a long loaf. Place the dough pieces into baking tins
Final proof: Approx. 80 minutes
Baking: approx. 35 minutes at 240ºC