Mix all ingredients into a smooth and well developed dough

Dough temperature: approx. 26ºC

Scale: approx. 1700 grams (30 pieces)

Dough proof: Approx. 20 minutes

Sprinkle a huge amount of rye flour on the division plate and press out the dough piece, sprinkle a huge amount of rye flour on top if it again. Then divide but do not round up. Place the dough pieces on the baking sheets and slightly flatten them

Final proof: Approx. 60 minutes

Baking: approx. 18 minutes at 230ºC with a little steam