Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 450 grams
Dough proof: Approx. 15 minutes
Mould as on the photo or as desired
Final proof: Approx. 60 minutes
Baking: approx. 30 minutes at 225ºC with steam.
Just before baking sprinkle with rye flour and incise as desired