Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 450 grams and rounding
Mould as round loaf Place the dough pieces with closure down into with rye flour prepared proofing baskets
Final proof: Total approx.. 60 minuten After 40 minutes turn the dough pieces, with the closure upwards, on a with rice flour prepared inserter or baking sheets
Baking: Approx. 30 minutes at 230ºC with steam
Bulk proof: Approx. 40 minutes
Just before baking sprinkle with rye flour
