Working method |
Kneading |
Mix all ingredients, with approx. 60% of the water, into a fairly stiff dough
After that gradually add the remaining water and finalize the kneading |
Dough temperature |
Approx. 22ºC |
Bulk proof |
Approx. 75 minutes in a container |
Moulding |
Sprinkle the workbench with rye flour, empty the container and dust the dough with rye flour
Gently push out the dough piece until it reaches a thickness of aprpox. 2 cm
Stab into pieces of approx. 8 x 15 cm
Place the dough pieces on a with rice flour prepared inserter or baking sheets |
Final proof |
Approx. 40 minutes |
Baking |
Approx. 30 minutes at 220ºC with steam |