Working method |
Kneading |
Mix all ingredients into a smootha and well developed dough (4 minutes in the first gear and 6 minutes in the second gear) |
Dough temperature |
Approx. 22-24°C. |
Dough rest |
Approx. 12 hours in a covered container at 2-4ºC |
Processing |
Remove the dough evenly from the container and mould it into a rectangular dough mass |
Scale |
Stab pieces of dough of approx 1250 gram |
Moulding |
Mould airy as a long loaf and place the dough pieces on a with rice flour prepared inserter |
Final proof |
Approx. 60 minutes |
Decorating |
Just before baking sprinkle with rye flour |
Baking |
Approx. 50 minutes at 240ºC with a little steam |
|
Extra information |
Remarks |
This recipe has a high salt content. Please note that this is allowed according to your laws! |