Mix all ingredients with approx. 60% of the water into a fairly stiff dough. After that gradually add the remaining water and finalize the kneading.
Dough temperature: approx. 26°C.
Sprinkle the workbench with rye flour, empty the container and dust the dough piece with rye flour.
Gently push out the dough piece into a thickness of approx. 5-7 cm. Stab into pieces of approx. 20 x 25 cm. Place the dough pieces on with rice flour prepared inserter or baking sheets.
Final proof: approx. 40 minutes.
Just before baking sprinkle with rye flour.
Bulk proof: approx. 75 minutes in a container Half way the bulk proof mould it through in the flour.
Bake: approx. 30 minutes at 220ºC with steam.
