Mix all ingredients into a smooth and well developed dough

Dough temperature: approx. 26ºC

Scale: Dough pieces approx. 475 grams and rounding

Dough proof: Approx. 40 minutes

Final proof: Approx. 70 minutes

Baking: Approx. 40 minutes at 240ºC with steam

Mould as a round loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets