Bread with Completo Vitakorn

Mix Vitakorn, the yeast and 5.000 g of water at 1^st speed for approximately 5 minutes.

Add the salt and the remaining 500 ml of water, then mix at 2^nd speed for 8-10 minutes.

Final dough temperature: 27°C.

Allow the dough to bulk ferment for approximately 30 minutes at room temperature.

Divide into pieces of the desired size and allow to proof for approximately 30 minutes in a proofing chamber at 29-30°C.

Shape into long or round loaves, decorate as desired and allow to proof for another 50-60 minutes in a proofing chamber at 80% humidity.

Score the surface and bake at 210°C for approximately 30 minutes with steam. Open the steam vent halfway through baking.