Mix all ingredients into a smooth and well developed dough

Dough temperature: approx. 26ºC

Scale: Dough pieces approx. 250 grams, pointed model

Dough proof: Approx. 20 minutes

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

Final proof: Approx. 55-60 minutes

Baking: approx. 20 minutes at 230ºC with steam

Sprinkle with rye flour and incise as desired