Knead all ingredients into a smooth and well developed dough
Dough temperature: approx. 27°C
Scale: Dough pieces approx. 900 gram and rounding
Dough proof: Approx. 20 minutes
Mould as a long loaf. Place the dough pieces into baking tins
Freeze as soon as possible
Through dough retarding cabinet: Put the dough in the dough retarding process cabinet a day before baking. Turn on the big bread program of the cabinet Through the zero cabinet: Put the dough in the zero cabinet a day before baking. Warm up the dough gradually. Beware of the dehydrating