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
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
