Knead all ingredients into a smooth and well developed dough
Dough temperature: approx. 27°C
Scale: approx. 1600 grams (60 pieces)and rounding
Dough proof: Approx. 10 minutes
Final proof: Approx. 55-60 minutes
Baking: Approx. 12 minutes at 230°C
Divide and round up and place dough pieces on baking slides