"Montañes" bread

Kneading time:  15´

Dough temperature:  25 ºC

First bulk fermentation: 

Second fermentation (dough divided): 15´ (balls) 20´ (batard).

Shaping and third fermentation: 1h

Baking time:  30'

Oven temperature:  200 ºC

ELABORATION

• Divide the dough into portions of 400 g.
• Roll the portions and let them ferment for 15 minutes.
• Shape the balls into batards and place them on a wooden board or a well-floured fabric.
• Let them ferment for 20 minutes or until they increase in volume.
• Flour your hands and gently press down on the portions on the wooden board.
• Let them to ferment in a dry environment.
• Then, score them imitating a cereal ear.