Mix all ingredients into a smooth and well developed dough.
Dough temperature: approx. 27ºC.
Bulk proof: approx. 30 minutes.
Scale dough pieces: approx. 895 grams and rounding.
Dough proof: approx. 30 minutes.
Final proof: approx. 50 minutes
After 40 minutes transfer the dough pieces, with the lock facing downwards, on a rice flour prepared inserter or baking sheets. Incise in length, the knife should be held obliquely to allow the incision to appear just below the skin of the dough
Incise in length, the knife should be held obliquely to allow the incision to appear just below the skin of the dough.
Bake: approx. 35 minutes at 240°C with steam.
Mould as a long loaf and place the dough pieces between doilies with the closure upwards.
