Method

1. 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
2. Once mixed, cover the dough and start the bulk fermentation time for 10 - 20 minutes
3. Scale the dough into 400 - 405 g pieces. Cover and start the intermediate proof time for 5 - 10 minutes
4. Mould the dough into your preferred shape, we recommend long and oval. Dust the top with Maize Max and place onto a greased baking tray
5. Allow the dough to final proof for 40 - 45 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
6. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle
7. The oven should have a temperature of 190°C when you insert the loaves, then decreasing to 160°C. We recommend placing 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust
8. Bake the loaves for 30 - 40 minutes