Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Scale: Dough pieces of Final proof: Approx.460 grams and rounding
Dough proof: Approx. 45 minutes
Round up as a round loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof: Approx. 90 minutes
Just before baking sprinkle with rye flour and incise as desired
Baking: Approx. 35 minutes at 240ºC