Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale: Dough pieces approx. 910 grams and rounding
Dough proof: Approx. 40 minutes
Mould as a long loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets Decorate with rye flour, sesame seeds or Sonvlokken if desired
Final proof: Approx. 70 minutes
Baking: approx. 35-40 minutes at 240ºC with steam
Just before baking incise as desired