Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 890 grams and rounding
Dough proof: Approx. 45 minutes
Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof: Approx. 75 minutes
Baking: approx. 35 minutes at 230ºC with steam
Just before baking incise as desired