![](https://sp-ao.shortpixel.ai/client/to_auto,q_glossy,ret_img,w_839,h_1118/https://cfm.com.gr/wp-content/uploads/2022/09/CFM_51024.png)
Dough temp: 26o C
Mixing time: 6 minutes slow + 8 minutes fast
Resting time: 20 minutes
Scaling weight: 600 gr. for 500 gr. bread
Processing: after shaping put the dough in a proofing basket or on a proofing board, as topping you can use Starenio flour or mixed seeds
Final proofing time: about 50 minutes
Baking temp.: start at 240° C decreasing to 220° C
Baking time: about 40 minutes
Ingredients
Directions
Dough temp: 26o C
Mixing time: 6 minutes slow + 8 minutes fast
Resting time: 20 minutes
Scaling weight: 600 gr. for 500 gr. bread
Processing: after shaping put the dough in a proofing basket or on a proofing board, as topping you can use Starenio flour or mixed seeds
Final proofing time: about 50 minutes
Baking temp.: start at 240° C decreasing to 220° C
Baking time: about 40 minutes