Dough temp: 25 - 27o C

Mixing time: 5 minutes slow + 10 minutes fast (until the dough gets glossy)

Resting time: 60 minutes in a plastic oiled bowl covered with a towel.

Dough weight: 700 g

Preparation: Cut on floured table and form softly to loaves.

Proof time: 45 - 50 minutes
Before baking, turn around the breads and cut them round with a knife.

Baking temp.: 215o C. Apply steam at insertion into oven. Open the damper after 10 minutes and let the temperature drop to 200o C.

Baking time: 45 minutes