Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC.
Scale: Dough pieces approx. 420 gram, pointed model
Dough proof: Approx. 15 minutes
Mould as a baguette. Stab in pieces of approx. 2cm and lay it in the pie plate(ø 24 cm) in a messy manner
Final proof: Approx. 70 minutes
Baking: approx. 15 minutes at 230ºC. with steam