Method

1. Mix all Ingredients with a spiral mixer for 4 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
2. Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
3. Scale the dough into 550 g pieces mould the dough in your preferred shape. We recommend oval and decorate with linseeds. Place the dough pieces onto a greased baking tray
4. Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
5. Score the tops of the dough pieces to stop the crust cracking. We recommend three shorts oblique scores on the middle.
6. 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.
7. Decrease the temperature to 210°C after 5 minutes of baking and bake the loaves for 40 - 45 minutes.