Mix all ingredients, with approx. 60% of the water, into a fairly stif dough.
After that gradually add the remaining water and finalize the kneading.
Dough temperature: approx. 24°C.
Bulk proof: approx. 90 minutes in a container.
Sprinkle the workbench with rye flour, empty the container and dust the dough with rye flour. Gently push out the dough piece until it reaches a thickness of approx. 2 cm.
Stab into pieces of approx. 10 x 10cm and place the dough with rice flour on a prepared inserter or baking sheets.
Final proof: approx. 20 minutes.
Bake: approx. 20 minutes at 220ºC with steam.
