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Mix all Ingredients for 3 minutes slow and 6 minutes fast, we recommend using cold water to keep the dough temperature at max. 27°C
Once mixed, cover and start the bulk fermentation time for 15 - 20 minutes
Scale the dough into 430 - 435 g pieces. Cover and start the intermediate proof time for 10 minutes
Mould the dough in your preferred shape, we recommend long and oval. Dust the top with Brown Bread Concentrate and put it onto a greased baking tray
Allow the dough to final proof for 50 - 60 minutes, we recommend covering the baking tray with 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
Score the tops of the dough pieces to stop the crust cracking. We recommend 3 diagonal scores along the top
The oven should have a temperature of 190°C when you put the loaves in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
After approximately 5 minutes of baking decrease the temperature to 160°C and bake the loaves for 30 - 35 minutes
