Mix all Ingredients for 6 minutes slow and 3 minutes fast. We recommend using cold water to keep the dough temperature at max. 27° C
Cover the bowl and start the bulk fermentation for 20-30 minutes
After bulk fermentation, scale the dough into 890 - 900 g pieces. Mould the dough into your preferred shape, we recommend round
Place the dough pieces into flour dusted proofing bowls with the seam facing downwards
Allow the dough to final proof for 45 - 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
Then, overturn the proofing bowls onto a greased baking tray
Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle
The oven should have a temperature of 220°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 1 - 2 minutes of baking decrease the temperature to 150°C and bake the loaves for 50 - 60 minutes
