Instructions for use: After the bulk fermentation time, scale the dough pieces and mould round. Place the well-floured dough pieces directly on setters with the seam downwards. The final proof initially takes place in a dry atmosphere (in the room) until hairline cracks have formed. Further final proof can then take place in the fermentation chamber. Load at full proof, giving steam which is allowed to escape after approx. 2 minutes.
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