Crusty bread with Pater — short proofing

Mix the ingredients, except the salt, with 6.000 g of water (spiral mixer) for 3 minutes at 1^st speed and then for 10-12 minutes at 2^nd speed. After 5 minutes at 2^nd speed, gradually add the remaining water and the salt.

Final dough temperature: approximately 30°C.

Let the dough rest in a dough tub for 50 minutes.

Divide into 100 g pieces and let them rest on boards or loading trays at a temperature of 28-30°C for approximately 60 minutes, covered with a plastic sheet.

Bake at 215°C for 22 minutes (baking time varies depending on the chosen piece size).