Dough temperature: 27-28o C

Mixing time: 5 minutes at slow + 7 minutes fast speed (spiral mixer)

Resting time: 15-20 minutes

Scaling weight:
for 500 g loaves 580g,
for rolls 70 g (2100 g per head = 30 pieces),
for sticks 350 g dough weight

Shaping-decoration: Mould dough pieces, decorate topside with seeds and flakes and set up on trays

Proof time: 40-50 min. Before baking, cut bread surface.

Baking: With steam, bread 30 minutes at 230°C, rolls & sticks 20 minutes
at 240°C