Mix all ingredients into a smooth and well developed dough

Dough temperature: approx. 26ºC

Scale: Dough pieces approx. 450 grams

Dough proof: Approx. 15 minutes

Mould as on the photo or as desired

Final proof: Approx. 60 minutes

Baking: approx. 30 minutes at 225ºC with steam.

Just before baking sprinkle with rye flour and incise as desired