Mix all ingredients into a smooth and well developed dough. The waterpercentage is depending on the flour quality, approx. 58-62%

Scale: approx. 1950 grams (30 pieces)

Dough proof: Approx. 10 minutes

Divide and round up. Place the dough pieces on baking sheets

Final proof: Approx. 60 minutes

Baking: Approx. 10 minutes at 240°C

Dough temperature: Approx. 26°C