Knead all ingredients into a smooth and well developed dough. Dough is slightly weak doe to the high dossage of water
Dough temperature: approx. 25 °C
Bulk proof: Approx. 45 minutes in a covered container at bakery temperature
Turn the container on a sufficiently floured bench. For square breads scale approx. 400-450 grams. (Bread size approx. 10 x 10 cm.) Place the doughpieces directly on inserters
Final proof: Approx. 75 minutes
Overfloor baked approx. 35-40 minutes at 230°C