Mix all ingredients into a smooth and well developed dough. Mixingtime approx. 4 minutes in the 1st gear and 6 minutes in the 2nd gear.
Dough temperature: approx. 22-24°C.
Bulk proof: approx. 12 hours at 2-4ºC in a container.
Sprinkle the workbench with flour and emty the container gently. Gently push out the dough piece into a rectangular form. Stab into an even number dough pieces of approx. 400 grams and 50 grams and round all slightly up.
Flatten the small dough pieces, sprinkle with rye flour and place them in the proofing baskets. Mould the big dough pieces as a round loaf and place them, with closure up, on top of the flatten small dough pieces.
Final proof: approx. 70 minutes at 28ºC and RH 80%. After approx. 60 minutes turn the proofing baskets and place the dough pieces on with rice flour prepared inserter or baking sheets.
Just before baking sprinkle with rye flour.
Baking: approx. 40 minutes at 240ºC with a little steam.
