Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale: approx. 1700 grams (30 pieces)
Bowl proof: Approx. 15 minutes
Final proof: Approx. 80 minutes
Baking: Approx. 9 minutes at 260-270°C
Divide and round up Place the dough pieces on baking sheets