Knead all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Bulk proof: Approx. 40 minutes
Scale: Approx. 700 grams
Mould dough pieces into a stump pointed model and place them between blankets with the closure upside
Final proof: Approx. 60 minutes
Turn over the proofed dough pieces carefully and place them on a with rice flour prepared inserter or baking sheet. Incise slightly in length, possibly cut once again slightly oblique below the dough skin
Insert at 230ºC and bake approx. 35 minutes at 220ºC
