1: Mix all the ingredients in a dough mixer.
2: Run 4 min slowly and 3-4 min fast.
3: Let the dough rest for about 15 minutes.
4: Weigh up to suitable pieces.
5: Look up the pieces into loaves, preferably baked in a frame, but go nicely by single as well.
6: Prove in a fermentation cabinet for about 50 minutes.
7: Bake off at entrance temperature 240C- then lower to 190C.
8: Baking time stand alone 22-24 min, in frame 35-40 min with slightly lower temp.
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