Soak the Granary for approx. 30 minutes with lukewarm water
Mix all ingredients into a smooth and well developed dough. After kneading directly mix the pre-soaked granary in
Dough temperature: Approx. 27°C
Scale: Approx. 1200 gram (30 pieces)
Dough proof: Approx. 15 minutes
Divide and round up. Place 9 dough pieces into a square pie-plate (15 x 15 cm). Place the pie-plates on baking sheets
Final proof: Approx. 70 minutes.
Baking: Approx. 10 minutes at 260 ° C.