Use the spiral hook to mix all the ingredients together at low speed for 5-8 minutes and then switch to high speed for 6-10 minutes. The dough you get should be well developed and stretchy (dough temperature: 26-27°C).

Allow the dough to rest for 30-40 minutes.

Cut the dough into preferable shapes. We suggest you cut it into 875 gr portions.

Mould the cut dough into preferable shapes, wet it with water and decorate it with either white flour or Seedmix.

For innovative product presentation, you can place the dough into open molds.

Proof (35°C with moistness) for 45-50 minutes.

Score the suurface.

Bake  at 230-240°C with steam, for 40-50 minutes (baking duration depending on the weight).