Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC.
Bulk proof: Approx. 25 minutes
Scale: Dough pieces approx. 440 grams and rounding
Dough proof: Approx. 20 minutes
Crush the the raised dough pieces with your hollow hand. Place the dough pieces on with rice flour prepared inserter or baking sheets
Final proof: Approx. 30-40 minutes.
Baking: Approx. 25 minutes at 240ºC. with a lot of steam.
Optional: sprinkle the dough pieces with sesame seeds and / or rice flour and / or incise the form of a diamond
