Mix all ingredients into a smooth and well developed dough.
Dough temperature: approx. 26°C.
Scale dough pieces approx. 900 grams and rounding.
Dough proof: approx. 35 minutes.
Mould as a long loaf and place the dough pieces on inserter or baking sheets.
Final proof: approx. 65 minutes.
Incise just before baking.
Bake: approx. 35 minutes at 225ºC.