Mix all ingredients into a smooth and well developed dough in the first stand. Mix long, at slow speed, for a good water absorption and knead off shortly
Dough temperature: approx. 26ºC
Scale: approx. 1650 grams for 30 pieces
Dough proof: Approx. 10 mins
Divide, round up, mould into long shape and place on baking sheets
Final proof: Approx. 40-60 minutes
Just before baking incise each dough piece twice
Baking: Approx. 18 minutes at 225ºC with steam