Mix all Ingredients for 2 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 26° C
Cover the bowl and start the bulk fermentation for 20 minutes
After bulk fermentation, scale the dough into 400 - 405 g pieces. Cover and start intermediate proof for 5 minutes
Mould the dough in your preferred shape, we recommend long and oval. Top the dough pieces with Chia bread mix and place onto a greased baking tray
Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake
Score the dough piece to stop them cracking, we recommend 3 diagonal scores along the top
The oven should have a temperature of 190°C when you put the loaves in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
After approximately 5 minutes of baking decrease the temperature to 160°C and bake the loaves for 30 - 35 minutes
