* Or instant yeast 1/3 of fresh yeast.

Method:

For optimum water absorption, it is recommended that:

1st stage mixing (slow speed) is at least 8 minutes.

Mix the ingredients to a well developed dough.

Dough temperatures 25ºC.

Scaling weight 1800 grams.

Round up.

Intermediate proof 15 minutes

Divide and mould into desired shape.

Final proof 60 minutes.

Baking temperatures 260ºC.

Baking time 10 minutes

Yields 286 pieces.