Mix all ingredients into a smooth and well developed dough

Dough temperature: approx. 27ºC

Scale: approx. 1800 grams (30 pieces)

Dough proof: Approx. 15 minutes

After dividing and rounding, make the dough pieces wet and press in seeds and kernels as desired. Place the dough pieces on a baking tray in the form of a Marguerite

Final proof: Approx. 60 minutes

Baking: approx. 30 minutes at 230ºC with steam