Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale: Dough pieces approx. 400 grams and rounding
Dough proof: Approx. 40 minutes
Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof: Approx. 70 minutes
Sprinkle with rye flour an icise discretion
Baking: Approx. 35 minutes at 230ºC with steam