Make a dough out of all the ingredients.
Mixing time: Spiral mixer: 3 min. on slow + 8 min. on fast
Dough temperature: 25 - 26°C
Dough resting time: 15 minutes
After the resting time cut the dough into pieces of 600g. Mould the dough pieces round and place into proving baskets. After proving, place the breads on trays or a setting device, dust as desired and bake with a little steam.
Proving time: approx. 45 minutes
Baking temperature: 200°C falling to 180°C
Baking time: 30 minutes
Master Tip: The breads can also be brushed with water and rolled in potato flakes before proving for more crispiness!