Storage & Handling
Storage at -18°C or colder.
Thaw overnight in cold room (approx. 4°C) or 2-3 hours in room temperature. Proof approx. 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 180-200°C and bake for 23-26 minutes.