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Ingredients

480g
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16kg
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320g
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240g
Salt
8.28l
Water

Method

Kneading: Knead all ingredients into a smooth and well developed dough

Dough temperature: Approx. 27°C

Scale: Dough pieces approx. 900 gram and rounding

Dough proof: Approx. 40 minutes

Moulding: Mould as a long loaf. Place the dough pieces into baking tins

Final proof: Approx. 70 minutes

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

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