| Culture | 7 |
| Flour starter | PRIBRD001 |
| Flour dough | Flour mixture 1 |
| Formula | 2-35-50-50-63-1-500 |
| Procedure | - |
| Fermentation | 2.5 hours at 30 C |
| Proofing | 1.5 hours at 30 C |
| Remarks | Simultaneous with preparing the starter, the "Dough" ingredients
were mixed and put in a cup covered with clingfilm.
After about 6 hours the starter and the dough were mixed and kneaded
together for about 5 minutes.
The first 20 minutes of baking the oven was sprayed every 5 minutes. |