INGREDIENTS
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For the Dough:
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500ml warm water (40 - 43 C) (110-115F)
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1 tablespoon malt extract
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2 tablespoons dry yeast
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30g lard, softened
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6 cups flour
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1 scant tablespoon fine salt Pink Himalaya salt)
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For the Bath:
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1 litre of water
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1/4 cup baking soda
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For the Egg Glaze:
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1 egg yolk mixed with 1 teaspoon water
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For Sprinkling:
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Sea salt flakes
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Makes 14