Knead all ingredients into a smooth and well developed dough
Dough temperature: approx. 26°C
Scale dough pieces (920 grams for big loafs or 450 grams for small loafs) and rounding
Dough proof: Approx. 40 minutes
Mould as desired, round shape, decorate even and place the dough pieces on with rice flour prepared inserters or baking sheets
Final proof: Approx. 70 minutes
Just before baking dust with rye flour and incise as desired
Baking: approx. 35 minutes at 235°C with steam (small round loafs Baking: approx. 25 minutes)
