Knead all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Scale: approx. 1600 gram (30 pieces)
Dough rest: Approx. 15 minutes
Final proof: Approx. 90 minutes
Baking: Approx. 9 minutes at 260ºC
Divide and round up. Place the dough pieces on baking sheets