Method

1. Mix all Ingredients, except carrots, for 6 minutes slow and 2 minutes fast. Add carrots for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 27°C
2. Cover the bowl and start the bulk fermentation for 15 - 20 minutes
3. After bulk fermentation, scale the dough into 480 - 485 g pieces. Cover and start Intermediate proof for 10 minutes
4. Mould the dough in your preferred shape, we recommend long and oval, and place onto a greased baking tray
5. Spray the dough tops of the dough pieces with water, dip into French Village Mix and place onto a greased baking tray
6. Allow the dough to final proof for 30 - 40 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
7. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle
8. The oven should have a temperature of 190°C when you put the loaves in, decreasing to 160°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust
9. Bake the loaves for 30 - 35 minutes