Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Bulk proof: Approx. 60 minutes
Scale: Dough pieces approx. 900 gram and rounding
Dough proof: Approx. 60 minutes
Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter
Final proof: Approx. 70 minutes
Just before baking sprinkle with rye flour and incise three times
Baking: Approx. 30-35 minutes at 230ºC with not too much steam