Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27°C
Scale: approx. 1650 grams (30 pieces)
Dough proof: Approx. 15 minutes
Final proof: Approx. 60 minutes
Baking: Approx. 18 minutes at 230°C with steam
Divide but don't round up Place the dough pieces on baking sheets and sprinkle with rye flour