Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27°C
Scale: Dough pieces of approx. 200 grams and rounding
Dough proof: Approx. 20 minutes
Mould as a baguette Decorating with seeds of your choice Place the dough pieces on with rice flour prepared inserter or baking sheets Obliquely incise to 1.5 cm downwards Push the first piece to the right and the second piece to the left, push the next piece to the right etcetera
Final proof: Approx. 60 minutes
Baking: approx. 18-20 minutes at 230°C with steam
