Knead all ingredients into a smooth and well developed dough
Dough temperature: approx. 26°C
Scale: Dough pieces approx. 900 gram and moulding
Dough proof: Approx. 40 minutes
Mould as a long loaf and place the dough pieces in baking tins
Final proof: Approx. 60 minutes, incise if desired
Baking: approx. 35 minutes at 235°C with steam