Mix all ingredients into a smooth and well developed dough Approx. 4 minutes in the 1st gear and 6 minutes in the 2nd gear

Dough temperature: approx. 24°C

Bulk proof: Approx. 12 hours in a container at 2-4ºC

Scale: Dough pieces approx. 350 grams

Mould carefully as short pointed loaf

Dough proof: Approx. 15 minutes.

Mould as a baguette

Final proof: Approx. 40-60 minutes between doilies

Approx. 10 minutes before baking place the dough pieces on a with rice flour prepared inserter or baking sheets

Just before baking incise as desired

Baking: Approx. 32 minutes at 240ºC with a little steam