Ingredients

- 1 kg Vanoise cereal bread mix

- 80 g delicious margarine

- 40 g sugar

- 30 g Vanoise Baker's yeast

- 550 g water

Implementation

Knead

- 3 min in 1st gear

- 10 min in 2nd gear

Pointing

- 30 min at room temperature

Shaping

- Weigh 900 g dough pieces and roll them out. (to be adapted according to the size of your molds)

- Leave to rest for 10 min and shape into a bastard

- Decorate with a mixture of grains and place in molds previously fat

Fermentation

- 1h 20 at 24-25 ° C hygrometry 70%

Cooking:

  - 40-45 min at 220 ° C in a floor oven with steam