Mix all ingredients into a smooth and well developed dough approx. 3 minutes in the 1st gear and approx. 7 minutes in the 2nd gear.
Knead until the dough releases from the dough bowl, then stop immediately.
Dough temperature: approx. 30°C.
Bulk proof: approx. 90 minutes in a container. After Bulk proof: approx. 45 minutes fold the dough once.
Scale: approx. 1.800 grams (30 pieces).
Dough proof: approx. 20-30 minutes.
Divide, round up and place 10 dough pieces into each baking tin.
Final proof: approx. 75 min at 32ºC (approx. 3 fingers below the edge of the baking tin).
Bake: approx. 45 minutes at 155ºC.
