Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale: Dough pieces of approx. 900 grams and rounding
Bowl proof: Approx. 25 minutes
Mould as a long loaf Place the dough pieces into (square) baking tins
Final proof: Approx. 70 minutes
Baking: Approx. 30 minutes at 240ºC Open the steam slide during the last 15 minutes