Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 350 grams
Dough proof: Approx. 30 minutes
Mould as a baguette, approx. 40 cm length Place the dough pieces on with rice flour prepared inserter or baking sheets
Final proof: Approx. 65 minutes
Just before baking sprinkle with rye flour and incise
Baking: Approx. 20 minutes at 240-230ºC Open steam slide the for the last 5 minutes