1: Weigh all the ingredients in a dough mixer. 2: Run the dough 4 min slowly and about 5-6 min fast. 3: Let the dough rest in a plastic tray for 30 min with a lid on, or refrigerate for the next day. 4: Weigh the dough in to desirable pieces, fold the dough to nice breads. 5: Prove the bread in a prover for about 60 min. 6: Bake at high input temperature approx. (240C) with good steam, Lower to 210C and finish baking. 7: Open the damper after half the baking, total baking time about 18-24 min depending on the size of the loaves.
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