![](https://sp-ao.shortpixel.ai/client/to_auto,q_glossy,ret_img,w_876,h_1167/https://cfm.com.gr/wp-content/uploads/2022/09/CFM_30627.jpg)
Dough temp: 28o C
Mixing time: 10-12 minutes slow
Resting time: 20 minutes
Dough weight: 600 g (2 loaves per tin 24 cm x 10 cm x 10 cm)
Preparation: Work up with moist hands, form the loaves, cover surface with sunflower seeds and put into greased tins.
Proof: 60 minutes (full proof)
Baking temp.: Start at 260 o C with steam open damper after 2 minutes, decreasing to 190°C at the end
Baking time: 70 minutes.
Ingredients
Directions
Dough temp: 28o C
Mixing time: 10-12 minutes slow
Resting time: 20 minutes
Dough weight: 600 g (2 loaves per tin 24 cm x 10 cm x 10 cm)
Preparation: Work up with moist hands, form the loaves, cover surface with sunflower seeds and put into greased tins.
Proof: 60 minutes (full proof)
Baking temp.: Start at 260 o C with steam open damper after 2 minutes, decreasing to 190°C at the end
Baking time: 70 minutes.