Method

1. Mix all Ingredients with a spiral mixer for 9 minutes slow and 9 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
2. Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 10 - 15 minutes
3. Scale the dough into 100 g pieces, mould the dough round and roll in a topping mix of sesame seeds: linseeds: sunflower seed (2:1:1). Place onto a greased baking tray.
4. Allow the dough to final proof for 40 - 45 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 one long score along the middle.
6. The oven should have a temperature of 220°C when you put the sandwiches in. Then decreasing to 175°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
7. Bake the sandwich for 25 minutes or get core temperature: 98°C