- Mix all ingredients until gluten is fully developed.
- Bulk fermentation - 20 minutes with plastic cover.
- Cutting - 350g each dough.
- Rest/Intermediate proofing-20 minutes.
- Final shape – Loaf.
- Proof/Final fermentation for 45-60 minutes.
- Bake at around 18-20 minutes at 220°C with initial steam.
Tip: After baking cut the bread and put the fillings of your choice.