Knead all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Bulk proof: Approx. 30 minutes
Scale: approx. 600 grams and mould into pointed model (short point)
Dough proof: Approx. 45 minutes
Place the dough pieces with closing down on the bench and don't degas. Roll with a rolling pin top right and left into a thin piece. Rub these rolled pieces lightly with oil and fold on the central dough piece. Make sure they do not touch each other. Then turn the dough piece around and lay them with the closure up between with rye flour sprinkeled blankets
Final proof: Approx. 50 minutes
Turn around the dough pieces just before baking. Place them with the closure down on with rice flour prepared inserters or baking sheets. Dust slightly with rye flour
Insert at 230ºC and bake approx. 35 minutes at 220ºC with steam
