Storage & Handling
Storage at -18°C or colder.
Thaw over night in cold room (2-4 °C) or 1 hour under plastic cover in room temperature. Proof 50-60 minutes in proofing cabinet (35-37 °C, r.H. 70%). Warm oven to 220°C. Put the breads in the oven and steam for a few seconds. Lower the temperature to 180°C and bake for 12-14 minutes.