Mix all ingredients into a smooth and well developed dough

Dough temperature: approx. 26ºC

Scale: Dough pieces approx. 450 gram 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

Baking: approx. 35 minutes at 230ºC with steam

Just before baking sprinkle with rye flour and incise as desired