Knead all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC.
Bulk proof: Approx. 60 minutes
Scale: Dough pieces approx. 925 gram and rounding
Dough proof: Approx. 60 minutes
Mould as a long loaf. Decorate with wheat groats. Place the dough pieces on a with rice flour prepared inserter and incise twice
Final proof: Approx. 70 minutes
Baking: Approx. 35-40 minutes at 240ºC with steam