Knead all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature: approx. 26ºC.
Bulk proof: Approx. 30 minutes in a with olive oil greased container
Scale: Dough pieces approx. 400 grams
Mould loosely as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof: Approx. 60 minutes
Just before baking sprinkle with rye flour and incise 4 times
Baking: Approx. 40 minutes at 200ºC