Mix all ingredients into smooth and a well developed dough Note: the dough is soft
Dough temperature: approx. 26°C
Bulk proof: Approx. 90 minutes in a covered container at bakery temperature. Give it a pre-mould, without degassing after Bulk proof: Approx. 45 minutes. And sequel bulk proof again aprox. 45 minutes at bakery temperature
Scale: Dough pieces approx. 400-450 gram. Turn the container at a sufficiently floured bench. For square loaves weigh at 400-450 grams. Bread dimensions of approx. 12 x12 cm
Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof: Approx. 30 minutes in the bakery
Baking: approx. 35-40 minutes at 220°C with steam
Decorate with rye flour and if possible incise once
