Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale: approx. 1600 grams (30 pieces)
Dough proof: Approx. 15 minutes
Final proof: Approx. 70-80 minutes
Baking: Approx. 10 minutes at 260ºC no steam
Divide and round up Place the dough pieces on baking sheets
Freeze as quickly as possible Maximum storage time: approx. 12 months (depending on the quality of the freezer)
Slowly in refrigerator or proofer