Method

1. Mix all Ingredients for 5 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 28°C.
2. Cover the bowl and start the bulk fermentation for 20 minutes.
3. After bulk fermentation, scale the dough into 580 g pieces.
4. Mould the dough in your preferred shape, we recommend round, place into well dusted proofing baskets with the seam facing upwards.
5. Allow the dough to final proof for 45 - 50 minutes, we recommend covering the proofing baskets 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. Overturn the proofing baskets onto a greased baking tray.
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 250°C when you insert the Loaves. We recommend placing 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust.
9. After approximately 1 - 2 minutes of baking, decrease the temperature to 180°C and bake the Loaves for 50 - 60 minutes.