Use the spiral hook to mix all the ingredients together for 4 minutes at low speed and then switch to high speed for 4 minutes. The dough you get should be well developed and stretchy (dough temperature: 28°C)

In order to make a variety of sandwich sliced square breads you can optionally add a Blend-it product of your preference into the freshly moulded dough. Make sure it is blended well at low speed for 1-2 minutes.

Square sliced loaf bread:

Allow the dough to rest for 5 minutes and cut into 980 gr portions (1 kilo molds)  or depending on the size of the molds you prefer to use.

Round up the cut dough and allow it to rest (once covered) for 10 minutes.

Mould and place the dough into the baking molds and then proof (35°C/75%RH) with a mold lid for 50-60 minutes.

Place the lid and bake with steam for 33-35 at 230°C.

Sandwich bread:

Allow the dough to rest for 5 minutes and cut iinto 50-100 gr portions.

Mould into a preferable shape and proof (35°C/75%RH) for 50 minutes.

Bake with steam at 240°C for 9-11 minutes (depending on the weight).