Method:
Prepare a dough with all ingredients, then allow to rest.
Mixing time:
Spiral mixer: 3 minutes on slow + 6 minutes on fast speed
Dough temperature: 26 °C
Dough resting time: 10 minutes
After the resting time, scale dough pieces of 750 g (Size for tins: 11cm x 11cm x 25cm) and mould round, then long and place in tins and prove.
Scaling weight: 0,750 kg
Proving time: 35 - 45 minutes at 30 °C and 70% rel. humidity.
Close tins with lid and bake. Keep damper closed.
Baking temperature: 220 °C falling to 190 °C
Baking time: 40 - 45 minutes