Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale: Dough pieces approx. 300 grams and rounding
Dough proof: Approx. 15 minutes
Mould as a baguettes. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof: Approx. 60 minutes
Just before baking incise as desired
Baking: Approx. 25 minutes at 230ºC with steam