Tomato Parmesan Bread

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Mix all ingredients at 7 min 1st speed, 4 min 2nd speed until dough is fully developed.
Dough temperature should be 28⁰C.
Bulk fermentation for 30 minutes with plastic cover in ambient temperature.
Cut the dough into 350 g each for in Panibois.
Proof and final fermentation for 60 minutes at 28⁰C, 80% RH.
Decorate before baking, dust with rye flour and cut across.
Bake for 30 minutes at 220°C with initial steam.
Open damper at the last 5 minutes.

Complexity level:

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