Mix all ingredients into a smooth and well developed dough. The dough should be slightly soft.
Dough temperature: approx. 26°C
Bulk proof: Total approx. 45 minutes capped in a closed container at bakery temperature. After 20 minutes give it a pre moulding (no degassing)
Turn the container to a sufficient floured bench. Degas it as little as possible. Stitch square dough pieces approx. 5 x 5 cm, weight approx. 90 gram. Place the dough pieces on a with rice flour prepared inserter
Final proof: Approx. 20 minutes
Just before baking sprinkle with rye flour
Baking: approx. 20-25 minutes at 220°C with steam for a good firm crust
