Method

1. Mix all Ingredients with a spiral mixer for approx. 3 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
2. Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 5 minutes.
3. Scale dough into 440 – 445 g pieces, cover and start the intermediate proof for 10 - 15 minutes. We recommend using a wet kitchen towel to cover the dough.
4. Mould the dough in your preferred shape, we recommend long and oval, and place onto a greased baking tin.
5. Allow the dough to final proof for 45 - 60 minutes, we recommend covering the baking tins with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
6. The oven should have a temperature of 190°C when you put the bread in then decrease the temperature to 160°C.
7. Bake the toast bread for 25 - 30 minutes.