Mix all ingredients into a smooth and well developed dough.
Dough temperature approx. 26°C.
Bulk proof: approx. 60 minutes.
Scale dough pieces approx. 900 gram and rounding.
Dough proof: approx. 60 minutes.
Mould as a long loaf and place the dough pieces on a with rice flour prepard inserter.
Final proof: approx. 70 minutes.
Before baking sprinkle with rye flour and incise as desired.
Bake: approx. 35-40 minutes at 230ºC with steam.