Mix all Ingredients with a spiral mixer for 2 minutes slow and 8 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
Scale the dough into 480 g pieces, cover the dough pieces and start the Intermediate proof for 15 - 20 minutes.
Mould the dough in your preferred shape, we recommend long and oval shape and place into greased baking tins.
Allow the dough to final proof for 45 - 50 minutes. If you press your finger in the dough and it comes back halfway it is ready to bake.
The oven should have a temperature of 230°C when you put the loaves in then decreasing the temperature to 200°C.
