Step 1: Weigh up all the ingredients, start with 75% of the water and run 4 min slowly and 10 min fast.
Step 2: Pour slowely in the remaining part of the water 25% during processing so the dough takes up the water during processing.
The dough should become chewy and shiny and achieve a temperature of about 28 C.
Step 3: Put the dough in a plastic bowl, and fold it 3 times for about 3 hours.
Step 4: Pour out the dough on the table and weigh as desired.
Step 5: Ferment under canvas and bake in the deck oven with steam and open damper after half time, baking time about 18-24 min. the bread should get a hefty crust and color.
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