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 10 minutes
After bulk fermentation, scale the dough into 425 – 435 g pieces. Cover and start intermediate proof for 10 minutes
Mould the dough in your preferred shape, we recommend long and oval, and place into a greased baking tin
Allow the dough to final proof for 50 – 60 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
The oven should have a temperature of 190°C when you place the loaves in decreasing to 160°C
