Mix all Ingredients for 6 - 7 minutes on a medium speed. We recommend using cold water to keep the dough temperature at max. 22 - 23°C
Scale the dough into 560 g pieces and place into a greased tin. Using a spatula and a little water spread the dough evenly in the tin
If you would like to add an oilseed topping, spray some water on the dough surface and use your preferred seeds as topping
Allow the dough to final proof for 45 - 55 minutes, we recommend covering the tin with a plastic foil or cling film to keep the moisture in the dough and in a warm place
The oven should have a temperature of 240°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 please decrease the temperature to 160°C and bake loaves for 40 - 50 minutes at a core temperature of 98°C
