Storage & Handling
Storage at -18 °C or colder.
Defrost overnight in refrigerating room (2-4 °C) or in room temperature for 60 min. Place the bread in proofing cabin for 50-60 minutes (35-37 °C, appr. 70% moisture). Heat the oven to 220 °C. Put in the bread and add 1 sec steam per plate. Bake at 180 °C