Mix all ingredients into a smooth and well developed dough.
Dough temperature approx. 26ºC.
Bulk proof: approx. 10 minutes.
Scale, approx. 30 pieces of 1.650 gram.
Dough proof: approx. 15 minutes.
Divide, round up and let the dough rest for approx. 10 minutes.
Stamp the dough pieces and place the dough pieces on with rice flour prepared inserters or baking sheets. Allow the dough pieces to rise with the stamp facing downwards.
Final proof: approx. 50 minutes.
Just before baking turn the dough pieces so that the stamp facing is upwards.
Bake: approx. 18 minutes at 230ºC with steam.
