Knead all ingredients into a smooth and well developed dough. Start with 60% water and add the remaining water after 2/3 of the kneading time
Dough temperature: approx. 26ºC
Bulk proof: Approx. 50 minutes
Scale: Approx. 1150 grams
Mould loosely and put the dough pieces with closure upward in with rye floured prepared proofing baskets
Final proof: Approx. 60 minutes
Turn over the proofing baskets on with rice flour prepared inserters or baking sheets. Dust the dough pieces lightly with rye flour and incise a square (not too deep). If desired, apply a logo with a template and cocoa powder
Insert at 230ºC and bake approx. 40 minutes at 220ºC with steam
