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