| Culture | 7 |
| Flour starter | PRIBRD001 |
| Flour dough | Flour mixture 1 |
| Formula | 2-35-50-50-65-1-500 |
| Procedure | - |
| Fermentation | 2.5 hours at 30 C |
| Proofing | 2.0 hours at 30 C |
| Remarks | The dough was folded and turned after 20, 40, 60 and 80 minutes
of the fermentation.
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