Mix all ingredients into a smooth and well developed dough Approx. 3 minutes in the 1st gear and approx. 8-12 minutes in 2nd gear
Dough temperature: approx. 27ºC
Bulk proof: Total approx. 90 minutes, with a degas after 45 minutes
Scale: Approx. 2000 grams (30 pieces)
Dough proof: Approx. 10 minutes
Divide and round up. Place the dough pieces on baking sheets. Brush with egg wash
Final proof: Total approx. 75 minutes, incise after 60 minutes
Baking: Approx. 9 minutes at 260ºC-270ºC