Storage & Handling
Storage at -18 °C or colder.
Thaw over night in cold room (approx. 4°C) or 2-3 hours in room temperature. Proof approx. 40-50 minutes in proofing cabinet (35-37 °C, r.H. 70%). Decorate the surface of the bread with selected ingredients. Warm oven to 220°C. Lower the temperature to 200°C and bake for 15 minutes.