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
After kneading directly mix filling in |
Dough temperature |
Approx. 30°C |
Dough proof |
Approx. 90 minutes in a container
Push it slightly and let it rise at approx. 34°C |
Moulding |
Sprinkle the workbench with rye flour, empty the container and fold the dough piece once and dust with rye flour
Gently push out the dough piece until it reaches a thickness of approx. 2-3cm Stab into pieces of approx. 8 x 10 cm
Place the dough pieces on a with rice flour prepared inserter or baking sheets |
Final proof |
Approx. 30 minutes |
Baking |
Approx. 25 minutes at 210°C with steam
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