Mix all ingredients in to a smooth and well developed dough

Dough temperature: approx. 26ºC

Scale: Dough pieces approx. 475 gram and rounding

Dough proof: Approx. 50 minutes

Total approx. 75 minutes. After 60 minutes turn the Oberlander bowls and place the dough pieces on a with rice flour prepared inserter

Baking: Approx. 30 minutes at 240ºC with steam

Mould with the baguette machine. Roll it and form a knot in the dough piece. Turn the dough upside down and sprinkle with rye flour and let it rise in an Oberlander bowl