Method

1. Mix all Ingredients for 2 minutes slow and 8 minutes fast. Keep the dough temperature at max. 27°C
2. Scale the dough into 485 – 490 g pieces. Shape the dough pieces into long oval shapes using starch and place onto a greased baking tray
3. Score the tops of the dough pieces to stop the crust cracking. We recommend 3 diagonal scores along the top
4. Allow to final proof for 35 - 45 minutes, we recommend covering the baking tray 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
5. The oven should have a temperature of 200°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
6. After approximately 5 minutes of baking, decrease the temperature to 160°C and bake for 40 - 50 minutes