Mix all ingredients into a smooth and well developed dough

Dough temperature: approx. 27°C

Scale: Dough pieces approx. 900 grams and rounding

Dough proof: Approx. 40 minutes

Mould as a long loaf and place the dough pieces into the tins

Final proof: Approx. 70 minutes

Baking: Approx. 30-35 minutes at 235°C