Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Bulk proof: Approx. 40 minutes
Scale: Dough pieces approx. 875 grams
Round up in a smooth manner Place the dough pieces into with rye flour prepared proofing baskets with the closure facing upwards
Turn the baskets and place the dough pieces (with closure down) on a with rice flour prepared inserter or baking sheets
Final proof: Approx. 60 minutes
Baking: Approx. 40 minutes at 230ºC with steam