Method

1. Mix all Ingredients, except chopped tomatoes, corn and chili powder, for 3 minutes slow and 7 minutes fast and we recommend using cold water to keep the dough temperature at max. 24° C.
2. Add the chopped tomatoes, corn and chili powder and mix for a further 1 minute slow.
3. Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
4. Scale the dough into 320 g pieces. Mould round and place onto a greased baking tray.
5. Covered with a kitchen towel or plastic foil and start the intermediate proof for 25 minutes.
6. Mould the dough in your preferred shape, we recommend long and oval, Top with maize semolina, parmesan powder and grated cheese.
7. Allow the dough to final proof for 45 – 50 minutes, we recommend covering the baking tray with a plastic foil/cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back, the dough is ready to bake.
8. Score the tops of the dough pieces, we recommend 1 long score across middle the dough.
9. The oven should have a temperature of 230°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.
10. Bake the loaves for 20 - 25 minutes.