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.
Bulk proof: approx. 75 minutes in a container Half way the bulk proof mould it through in the flour.
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.
Bake: approx. 30 minutes at 220ºC with steam.
