Mix all ingredients into a smooth and well developed dough. Caution: it takes approx. 10% more/longer kneading time than normal.

Dough temperature: approx. 27°C.

Scale: Dough pieces approx. 900 grams and rounding.

Dough proof: Approx. 45 minutes.

Mould as a tin bread and place in toast baking tins.

Final proof: Approx. 70 minutes

Baking: approx. 70 minutes.