Mix all ingredients in to a smooth and well developed dough

Dough temperature: approx. 26ºC

Scale: Dough pieces approx. 230 grams

Dough proof: Approx. 20 minutes

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

Final proof: Approx. 55-60 minutes

Baking: approx. 18 minutes at 230ºC with steam

Just before baking sprinkle with rye flour and incise as desired