Storage & Handling
Storage at -18 °C or colder.
Defrost overnight in refrigerating room (+4°C) or for 1 hour in room temperature. Place the bread in proofing cabin for approx. 45-60 minutes (+35-37 °C, appr. 70 % moisture). Preheat oven to 220°C. Lower to 200°C and bake for 15-18 min.