Mix all ingredients into a smooth and well developed dough.
Dough temperature: approx. 26ºC.
Scale dough pieces approx. 875 grams.
Bulk proof: approx. 40 minutes.
Round up in a smooth manner and place the dough pieces into with rye flour prepared proofing baskets with the closure facing upwards.
Final proof: approx. 60 minutes.
Turn the baskets and place the dough pieces (with closure down) on a with rice flour prepared inserter or baking sheets.
Bake: approx. 40 minutes at 230ºC with steam.