Knead all the ingredients together in a spiral mixer or a pastry mixer with a dough hook for 3 minutes at low speed, then for 5 minutes at high speed in the spiral mixer (or at medium speed in the pastry mixer for as long as needed) until a well-developed (elastic) dough forms, with a temperature of 26-28°C.

Divide into 500g portions for a 20x30 cm baking pan.

Place in the proofer.

Once the dough has tripled in size, press it down with your fingers all the way to the bottom. Sprinkle with Florentiner Mix and sliced almonds.

Tip: You can also add fruits of your choice along with the Florentiner Mix.