Mix all ingredients into a well developed dough
Dough temperature: approx. 27°C
Bulk proof: Approx. 1 hour (covered)
Gently fold the dough piece into three pieces
Dough rest: Approx. 20 to 30 minutes
Crispy baguette approx. 350 grams Floor baked bread approx. 450 grams
Mould not too tight (use flour to avoid stickiness)
Dough proof: Approx. 20 to 30 minutes, then format in a loosely manner (not too tight)
Final proof: Approx. 45 minutes
Baking: With steam, on the floor, with the lock upwards. Approx. 30-40 minutes at 220ºC
Decorate with Rye flour
