Instructions
- Mix all the ingredients well on the 1st speed for 10 minutes and then allow the dough to rest for 40 minutes.
- Cut into 1.000 to 1.500 gr pieces and mold into a tight bread loaf.
- Place in a cloth-lined trough with the seam at the top and ferment for 30-40 minutes.
- Turn upside down and press well, leave for a short while and bake with steam at 205°C for 15-20 minutes.
- Then lower the oven to 190°C for another 40-50 minutes.
