2.5g Fresh Yeast
Mix to a fully developed dough and stand in bulk for 16-18 hours.
12.5g Fresh Yeast
1.25g Malt Extract
1. Mix to a fully developed silky dough (28ºC final dough temp) and then stand in bulk for 30 minutes.
2. Scale off and hand up and leave for a fifteen minutes intermediate proof
3. Give a quick final mould and leave for 40-50 minutes final proof
4. Bake at 210ºC for approximately 40 minutes.