Steps for preparation

  • The prepared dough (flour and water) is scaled to 190 g before being moulded and    placed in a well-greased baking pan. 
  • It was left to proof for about 55 min at 30°C in a proofing cabinet, with a relative humidity of about 40%. 
  • It was then transferred into baking oven operating at a temperature of 220-230°C for 15 min. 
  • The baked  loaves  were  depanned,  cooled  and packaged.