Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale: Dough pieces approx. 900 grams and rounding
Dough proof: Approx. 25 minutes
Mould as a long loaf Place the dough pieces into baking tins
Final proof: Approx. 70 minutes
Baking: approx. 40 minutes at 240ºC. After approx. 30 minutes 230ºC and open the steam slide