Mix all ingredients into a smooth and well developed dough. Add the last 20% wine gradually and finish kneading
Dough temperature: approx. 26ºC
Divide into containers with olive oil
Place containers in cooling for 12 to 24 hours. Fold the dough about 3 times
Take the dough out of the cooling and pour out on a table with ryeflour. Spread the dough gently and evenly. Divide the dough into desired size and place on prepared inserters
Final proof: Approx. 20-30 minutes at 28ºC and 70% moisture
Baking: approx. 20 minutes at 230ºC with steam
