Mix all Ingredients for 3-5 minutes slow. We recommend using cold water to keep the dough temperature at max. 26° C.
Scale the dough into 450 grams pieces.
Roll the dough out to a cylinder of 50 cm in length. Wrap the dough in greased aluminium foil. Place onto a baking tray.
Allow the dough to final proof for 100 – 120 minutes.
The Oven should have a temperature of 180 ° C when you put the Canape’s in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect.
After approximately 5 minutes of baking please decrease the temperature to 150° C and bake the Canape’s for 50 – 60 minutes or a core temperature 98° C.
Once cooled, unwrap from the aluminium foil and slice to 1cm thick.
