לחם סאודו מסובב וקריספי. לישה מכנית

אופן ההכנה

1. 8:00 - knead flours and water for 4-6mins on low speed
2. 10:00 - adding the starter and knead for 4-6mins on low speed
3. 10:30 - adding the salt and and knead for 4-6mins on low speed
4. 11:00 - strong fold on the table
5. 11:30 - adding seed and lamination (Room Temperature - 22-23 deg C)
6. 13:00 - coil fold #1
7. 15:00 - coil fold #2
8. 19:00 - moved into the fridge at 4 deg. C
9. 10:00 (next day) - transfer it on the parchment paper and twisted each one
10. 11:00 - bake 10 mins. at 250 deg. C with steam and 20 mins. at 210 deg. C without steam
11. Grinder for bran (