Mix all Ingredients for 5 minutes slow and 3 minutes fast. We recommend using cold water to keep the dough temperature at max. 28°C - 30°C.
Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
After bulk fermentation, scale the dough into 580 g pieces.
Mould the dough in your preferred shape, we recommend long and oval. Sprinkle the tops with wheat flour and place into a proofing basket.
Allow the dough to final proof for 45-50 minutes, we recommend covering the proofing basket with a 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.
Place the dough pieces onto a greased baking tray and score the tops of the dough pieces to stop the crust cracking. We recommend two long score along the middle.
The oven should have a temperature of 250°C when you put the loaves in. We recommend placing 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust.
After approximately 1-2 minutes of baking, decrease the temperature to 180°C and bake for 50 - 60 minutes.
