Mix in slow speed all ingredients (except yeast and butter) during approx. 5 minutes and add the yeast. Knead in high speed approx. 5 minutes, add the butter on low speed. Knead again in high speed approx. 5 minutes the dough into a smooth and well developed dough
Dough temperature: approx. 27°C
Bulk proof: Approx. 90 minutes in direct process or 8-12 hours at 4°C in long proofing process
Final proof: Approx. 90-120 minutes
Baking: Approx. 20/35 minutes at 160°C
Divide, mould and place dough pieces in tins or on baking sheets
