Method

1. Mix all Ingredients with a spiral mixer for 2 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
2. Cover the dough and allow start the bulk fermentation for 10 – 20 minutes.
3. Scale the dough into 120 g pieces, cover the dough pieces and start the Intermediate proof for 20 minutes.
4. Mould the dough pieces oval and place onto a greased baking tray.
5. Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
6. The oven should have a temperature of 230°C when you put the sandwiches in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
7. Bake the sandwiches approx. for 23 minutes.