Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27°C
Scale: Dough pieces of approx. 450 grams and rounding
Dough proof: Approx. 20 minutes
Mould as a loaf and place the dough pieces on with rice flour prepared inserter or baking sheets
Final proof: Approx. 60 minutes
Baking: approx. 18-20 minutes at 230°C with steam
Just before baking incise as desired