Knead all ingredients into a smooth and well developed dough

Dough temperature: approx. 27°C

Scale: Dough pieces approx. 450 gr. and rounding

Intermediair proof: Approx. 45 minutes

Mould into desired model and decorate with wholemeal, place dough pieces in baking tins or on baking sheets

Final proof: Approx. 75 minutes

Baking: approx. 38 minutes at 230°C