Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough. The dough should be slightly soft.
|
Dough temperature |
Approx. 26°C |
Bulk proof |
Total approx. 45 minutes capped in a closed container at bakery temperature.
After 20 minutes give it a pre moulding (no degassing)
|
Scale |
Turn the container to a sufficient floured bench. Degas it as little as possible. Stitch square dough pieces approx. 5 x 5 cm, weight approx. 90 gram. Place the dough pieces on a with rice flour prepared inserter |
Final proof |
Approx. 20 minutes |
Decorating |
Just before baking sprinkle with rye flour |
Baking |
Approx. 20-25 minutes at 220°C with steam for a good firm crust |