Storage & Handling
Storage at -18°C or colder.
Thaw overnight in cold room (approx. 4°C) or 1 hour in room temperature. Proof for 45-60 minutes in proofing cabinet (35-38°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 200°C and bake for 15-18 minutes.