Mix all ingredients into a smooth and well developed dough. After kneading directly mix in the filling
Dough temperature: approx. 26ºC
Bulk proof: Approx. 10 minutes
Scale: Dough pieces approx. 300 grams and pointed model
Dough proof: Approx. 30 minutes
Mould as a baguette, cut each 4 times and pull it open. Place the dough pieces on with rice flour prepared inserter or baking sheets
Final proof: Approx. 50 minutes
Baking: Approx. 25 minutes at 220ºC. with steam