Instructions
- Mix well for 3 minutes on 1st speed & for as long as required on 2nd speed
- Cut dough into 350 gr. pieces, mold into a cane, coat with crushed barley and place on baking tray.
- Make a deep 4-5 centimeter score with the spatula.
- Ferment for 30 minutes. Bake at 210°C for 30 minutes.
- Once dough has cooled down, cut the pieces and toast them in the oven.
