Mix for 10 minutes on slow speed and 4 minutes on fast speed. Dough temperature ± 26 - 28° C.
Bulk ferment the dough for 20 - 25 minutes.
Scale dough at 350g, mould round and rest for 10 minutes. N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.
Mould dough pieces 40 cm long and place them on a cloth with the seem facing upwards.
Cover the dough and proof outside the prover.
Turn the dough pieces over on to a baking tray and make straight cuts lenghtwise on top with a sharp dough knife.
Place into a pre-heated oven, heated to 240° C, steam well then drop the temperature to 230° C, bake for 23 minutes opening the damper for the last 5 minutes of baking time. (Dough can also be used to make back up, resting over night,covered, between 4 and 6° C)