Mix all the ingredient together until you get a well developed (stretchy) dough of 25-26°C temperature.

Allow the dough to rest for 5 minutes.

Cut the dough into 1.200-1.700 g portions (30 bread loaves) or into 300-400 gr portions (bread loaves & baguettes)

Round up the cut dough portions and let them rest once you have covered them, for 10-15 minutes.

Cut the dough and mould accordingly.

Decorate with Decoration Corn.

Proof for 50-60 minutes (±35 °C with moistness).

Before you bake them, score the surface 1-2 times.

Bake at 225-230°C with steam, for 20-25 minutes if you are baking small dough portions and for 30-35 minutes if you are baking 300-400 gr portions.