Method

1. Mix all Ingredients for 2 minutes slow and 8 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
2. Once all Ingredients mixed, scale the dough into 985 g pieces, cover and start the intermediate proof for 10 – 15 minutes.
3. Mould the dough in your preferred shape, we recommend long and oval, and place into greased baking tins.
4. Allow the dough to final proof for 60 - 65 minutes, we recommend covering the baking tins with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back its ready to bake.
5. The oven should have a temperature of 190°C when you place the loaves in then decreasing to 160°C.
6. Bake the loaves for 35 - 40 minutes.