Working method |
Kneading |
Knead all ingredients into a smooth and well developed dough. After kneading directly mix filling in |
Dough temperature |
Approx. 26ºC. |
Bulk proof |
Approx. 30 minutes in a with olive oil greased container |
Scale |
Dough pieces approx. 400 grams |
Moulding |
Mould loosely as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets |
Final proof |
Approx. 60 minutes |
Decorating |
Just before baking sprinkle with rye flour and incise 4 times |
Baking |
Approx. 40 minutes at 200ºC |