Mix all ingredients into smooth and a well developed dough

Dough temperature: approx. 26ºC.

Scale: Dough pieces approx. 450 grams and rounding

Dough proof: Approx. 45 minutes

Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets

Final proof: Approx. 55 minutes

Sprinkle with Rye flour and incise as desired

Baking: Approx. 40 minutes at 220ºC with steam.