Knead all ingredients into a smooth and well developed dough
Dough temperature: approx. 26°C
Scale: Dough pieces approx. 800 grams and rounding
Dough proof: Max 10 - 15 minutes
Mould into long shape and place in baking tins
Final proof: Approx. 70 minutes
Baking: approx. 25/30 minutes at 210ºC