Working method |
Kneading |
Mix all ingredients, with approx. 60% of the water, to a fairly stiff dough
After that gradually add the remaining water and finalize the kneading |
Dough temperature |
Approx. 22°C |
Bench proof |
Approx. 75 minutes in a container |
Moulding |
Sprinkle the workbench with rye flour, empty the container and fold the dough piece once and dust it with rye flour
Gently push out the dough piece until it reaches a thickness of approx. 2-3 cm Stab int pieces approx. 8 x 10 cm
Place the dough pieces on a with rice flour prepared inserter or baking sheets |
Final proof |
Approx. 40 minutes |
Decorating |
Just before baking sprinkle it with rye flour |
Baking |
Approx. 30 minutes at 220°C with steam |