TURMERIC MIX 1 kg - Water 500 g - fresh brewer's yeast 30 g

Mix the ingredients for 3 minutes on first speed and 6 minutes on second speed (make sure the water is absorbed gradually). Dough rest 15 minutes. Form 250 gram loaves and leave to rise for 60/70 minutes at 35°C and 80% RH. Incise a cross under the skin. Bake at 220° C in a preheated oven with initial steam and closed valves, cooking time 30 minutes. 5 minutes before taking it out of the oven, open the valves.